Vegan Garlic Noodles

Close up of garlic noodles with edamame and topped with chopped cilantro.

These vegan garlic noodles are spicy and flavor packed. They make a quick, easy and delicious meal and are perfect when you’re short on time but want amazing flavor.

Course Dinner, Main Course

Cuisine Vegan

Keyword Vegan garlic noodles, Vegan spicy garlic noodles

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 258kcal

Equipment

Ingredients

200 grams noodles , or pasta of choice *
2 tablespoons sesame oil
½ head garlic (5-6 cloves)
2-3 green onions , sliced, white and green parts separated
2 tablespoons soy sauce **
2 tablespoons hoisin sauce
1 tablespoon mirin
1 teaspoon black vinegar (Chinkiang vinegar)
1 teaspoon vegan Worcestershire sauce ***
2 teaspoons chili paste (Sambal Oelek) ****
1 teaspoon dark soy sauce
⅛ teaspoon ground turmeric
2 tablespoons cooking water , from the noodles (may need up to ¼ cup)
¾ cup edamame (100 grams)
¼ cup cilantro , chopped
sesame seeds , to serve

Instructions

Step 1: Prep Ingredients

Finely mince some garlic.
½ head garlic
Slice a few green onions and separate the white (and light green) parts from the dark green parts.
2-3 green onions
Chop cilantro.
¼ cup cilantro
Gather all remaining ingredients before you start cooking.

Step 2: Cook Noodles and Save Water

Cook noodles according to package directions.
200 grams noodles
Once cooked, save some water before draining the noodles.
2 tablespoons cooking water

Step 3: Prepare Sauce

Warm the sesame oil in a large pan over medium heat. Add garlic and white parts of your green onions to the pan. Cook for 2-3 minutes, until the garlic and onion are fragrant and soft. Stir regularly to prevent burning.
2 tablespoons sesame oil, ½ head garlic, 2-3 green onions
Add all remaining sauce ingredients.
2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon mirin, 1 teaspoon black vinegar, 1 teaspoon vegan Worcestershire sauce, 2 teaspoons chili paste, 1 teaspoon dark soy sauce, ⅛ teaspoon ground turmeric
Cook until the sauce bubbles, stirring regularly.

Step 4: Toss Noodles and Serve

Add the cooked and drained noodles to your pan along with the edamame. Toss until the noodles are well coated in sauce, adding extra pasta/noodle water if needed.
¾ cup edamame, 2 tablespoons cooking water
Cook for 2-3 minutes or until sauce coats the noodles (and there’s no sauce pooling in the bottom of your pan).
Remove from heat and toss in the green parts of your green onions. You can add cilantro at this point or serve with a sprinkle of chopped cilantro and sesame seeds.
sesame seeds

Notes

*I use vegan chow mein noodles or ramen noodles. Spaghetti, spaghettini or angel hair pasta would work too.

**May need more if using low sodium soy sauce.

***or an extra ½ teaspoon soy sauce + ½ teaspoon apple cider vinegar.

****Adjust amount to taste. 2 teaspoons creates a medium-spicy heat (depending on your heat preference/ tolerance).

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition