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Vegan Garlic Noodles

A quick, creamy, and savory dish made with garlic, coconut milk, and noodles that's perfect for any family dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz pasta of choice Use whole grain or gluten-free if desired.
  • 1 small head garlic, minced or sliced thinly Adjust the amount of garlic to taste.
  • 1/2 bunch green onions, sliced (white and green parts separated)
  • 1/2 cup canned coconut milk Can substitute with almond milk for a lighter version.
  • 3 tbsp reduced sodium tamari or soy sauce
  • 1 tsp hoisin sauce (optional)

Method
 

Preparation
  1. 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.
  2. Chop your garlic and green onions, keeping the green parts separate from the white.
Cooking
  1. Heat a large skillet over medium-high heat for about 1 minute. Add the garlic with a tablespoon of water. Stir, and when the garlic starts to stick, add a touch more water.
  2. Cook the garlic until fragrant, about 1–2 minutes. Add the white parts of the onion, adding another tablespoon of water if needed. Sauté for 3 minutes, stirring often.
  3. 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.
  4. Add the pasta into the skillet and toss everything together.
  5. Serve hot and enjoy, optionally sprinkling with vegan Parmesan, chili flakes, and extra green onion.

Notes

Store leftovers in an airtight container in the fridge for about 3–4 days. To reheat, toss with a splash of water or coconut milk.