The Irresistible Allure of Garlic Noodles
Ever had a dish that could wrap you up in comfort like a warm blanket? These Vegan Garlic Noodles tick all the boxes! Creamy, garlicky, and oh-so-easy to whip up, this recipe is a total crowd-pleaser. Whether you’re a seasoned chef or just starting your culinary adventure, these noodles will make your kitchen smell heavenly and keep you coming back for seconds (or thirds!).
Why Make This Recipe
Why would you want to make these noodles? Let’s break it down:
- Speedy Satisfaction: You can whip this up in no time, making it perfect for a busy weeknight or a leisurely weekend treat. Who doesn’t love a quick dinner?
- Minimal Cleanup: We’re talking one pot here, folks. Less time scrubbing dishes means more time enjoying your delicious meal.
- Universal Appeal: These noodles are totally family-friendly, pleasing even the pickiest eaters. Plus, being vegan means everyone can enjoy them guilt-free.
Ingredients
You don’t need fancy stuff — just these basics!
- 8 oz pasta of choice (see note 1)
- 1 small head garlic, minced or sliced thinly (use less or more to taste)
- 1/2 bunch green onions, sliced (separate white and green parts)
- 1/2 cup canned coconut milk (see note 2)
- 3 tbsp reduced sodium tamari or soy sauce (or use no-soy)
- 1 tsp hoisin sauce, optional
Directions
- Begin cooking your pasta in a large pot on the stove. Once fully cooked, drain it and return to the pot until your sauce is ready. Don’t worry; everything else can be made in the meantime!
- Chop your garlic and green onions, keeping the green parts separate from the white.
- Heat a large skillet over medium-high heat for about 1 minute. Then, add the garlic with a tablespoon of water. Stir it up and when the garlic starts to stick, add a touch more water.
- Cook the garlic until fragrant, about 1-2 minutes. Now, toss in the white parts of the onion, adding another tablespoon of water if needed. Sauté for 3 minutes, stirring often.
- Add the coconut milk and tamari or soy sauce. Stir well and heat for one minute. Then, add the green parts of the onion and mix it nicely.
- Finally, add the pasta into the skillet and toss everything together. Get your tongs or forks ready for some serious mixing!
- Serve hot and enjoy! Feel free to sprinkle with vegan Parmesan, chili flakes, and extra green onion if you’re feeling fancy.
- Like most pasta, these noodles are best the first night. If you have leftovers, refrigerate in an airtight container for up to 5 days. When reheating, add a little coconut milk or water to keep it creamy.
How to Make Vegan Garlic Noodles (Overview)
This is a no-fuss recipe with a few easy steps! Start with boiling your pasta while you chop your garlic and onions. Next, sauté until fragrant, add in your creamy concoction, and mix in that pasta. Pro tip? Don’t skip toasting the garlic — it makes all the difference! You’ll end up with a bowl of garlic goodness that’s simple, delicious, and ready to devour.
How to Serve Vegan Garlic Noodles
Serve these noodles in a colorful bowl that lets the garlicky, creamy goodness shine. Add a sprinkle of fresh green onions for a pop of color and maybe some red chili flakes for a touch of heat. The aroma will waft through your kitchen, pulling everyone in. Pair it with a side of sautéed veggies or a crisp salad for a delicious contrast!
How to Store Vegan Garlic Noodles
These delightful noodles keep well in the fridge for about 5 days. Store them in an airtight container to maintain their freshness. If you want to make them ahead of time, just prepare the noodles and mix them with the sauce right before serving. When reheating, simply add a splash of coconut milk or water to bring back their creamy texture.
Tips to Make Vegan Garlic Noodles
- Timing is everything: Start boiling your pasta and preparing your sauce simultaneously to save time.
- Ingredient swaps: Feel free to use gluten-free pasta or mix in some veggies like bell peppers or spinach for added nutrition!
- Texture tips: For an extra creamy sauce, blend the coconut milk with some of the sautéed garlic before adding it to the noodles. Trust me, it’s worth it.
Variation
Want to switch things up? Try adding a splash of lime juice for a zesty twist or toss in some sautéed mushrooms for an umami boost. Feeling adventurous? Add a hint of nutritional yeast for a cheesy flavor without dairy!
FAQs
Q: Can I use a different type of pasta?
A: Absolutely! Any pasta type works here. Just adjust cooking time as needed.
Q: Is there a good substitute for coconut milk?
A: You could use cashew cream or even a light almond milk for a different flavor!
Q: Can I make this dish ahead of time?
A: You sure can! Just store it in the fridge and reheat when you’re ready to dig in.
📌 Pin this recipe for your next cozy dinner night!
Vegan Garlic Noodles
Ingredients
Main Ingredients
- 8 oz pasta of choice
- 1 small head garlic, minced or sliced thinly Use less or more to taste
- 1/2 bunch green onions, sliced Separate white and green parts
- 1/2 cup canned coconut milk
- 3 tbsp reduced sodium tamari or soy sauce Or use no-soy
- 1 tsp hoisin sauce Optional
Instructions
Cooking the Pasta
- Begin cooking your pasta in a large pot on the stove. Once fully cooked, drain it and return to the pot until your sauce is ready.
Preparing Ingredients
- Chop your garlic and green onions, keeping the green parts separate from the white.
Cooking the Sauce
- Heat a large skillet over medium-high heat for about 1 minute. Then, add the garlic with a tablespoon of water. Stir it up and when the garlic starts to stick, add a touch more water.
- Cook the garlic until fragrant, about 1-2 minutes. Toss in the white parts of the onion, adding another tablespoon of water if needed. Sauté for 3 minutes, stirring often.
- Add the coconut milk and tamari or soy sauce. Stir well and heat for one minute. Add the green parts of the onion and mix nicely.
- Finally, add the pasta into the skillet and toss everything together.
Serving
- Serve hot and enjoy! Feel free to sprinkle with vegan Parmesan, chili flakes, and extra green onion if you’re feeling fancy.
Notes
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