VEGAN GARLIC NOODLES
These vegan garlic noodles are rich, savoury, and incredibly easy to make. Packed with garlicky flavour and umami depth, this quick weeknight dinner comes together in under 20 minutes using pantry staples and simple plant-based ingredients.
Ingredients
For the Noodles:
- 200 g spaghetti or Asian wheat noodles
- 2 tablespoons sesame oil or any neutral oil
- 6 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes optional
- 2 green onions thinly sliced
- 1 teaspoon toasted sesame seeds for garnish
Optional Add-ins:
- 1 cup sautéed mushrooms or broccoli
- Tofu cubes or edamame for extra protein
Instructions
- Cook the Noodles:
- Boil noodles according to package instructions. Drain and set aside. Do not overcook.
- Sauté the Garlic:
- In a large pan, heat sesame oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add the Sauce:
- Stir in soy sauce, hoisin sauce, maple syrup, rice vinegar, and chili flakes (if using). Cook for another minute.
- Toss the Noodles:
- Add cooked noodles to the pan. Toss well to coat in the sauce. Add sautéed veggies or tofu, if using.
- Garnish and Serve:
- Top with sliced green onions and sesame seeds. Serve immediately.
Notes
Make Ahead:
Sauce can be made in advance and stored in the fridge for 3 days. Customising Flavours:
Add fresh lime juice or peanut butter for a flavour twist. Serving Suggestions:
Pair with a side salad, spring rolls, or vegan dumplings. Allergy-Friendly Options:
Use tamari instead of soy sauce for gluten-free version. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
Sauce can be made in advance and stored in the fridge for 3 days. Customising Flavours:
Add fresh lime juice or peanut butter for a flavour twist. Serving Suggestions:
Pair with a side salad, spring rolls, or vegan dumplings. Allergy-Friendly Options:
Use tamari instead of soy sauce for gluten-free version. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.