There are days when all I want is comfort in a bowl—no fuss, no overthinking. These Vegan Garlic Noodles were born on one of those days. I’d just finished testing recipes for a dairy-free soup (the one that became this mushroom favorite), and I was tired, hungry, and craving something simple but bold. That’s when I threw together noodles, coconut milk, soy sauce, and a lot of garlic—and magic happened.
This dish has since become a regular in my kitchen. It’s fast, budget-friendly, satisfying, and customizable. And most importantly? It’s unapologetically garlicky.
Whether you’re new to plant-based cooking or a seasoned vegan looking for a weeknight winner, these noodles will meet you where you are. Plus, with just 5–6 pantry staples and 15 minutes, you’ll have a dinner that tastes like so much more than the sum of its parts.
Table of Contents
Table of Contents
Why You’ll Love These Vegan Garlic Noodles
Let’s talk about what makes this dish not only easy, but unforgettable.
Quick and Minimal Ingredients
This entire meal comes together in 15–20 minutes with ingredients you probably already have: garlic, green onions, soy sauce (or tamari), canned coconut milk, and noodles. That’s it.
If you love dishes that punch above their weight in flavor, like my Cozy Potato Leek Soup Without Cream, this one’s in the same comforting family.
It’s Garlicky—in the Best Way
Garlic is the star. Cooked gently with water or broth (instead of oil), it becomes mellow, sweet, and savory. If you’re a garlic lover like me, use a whole small head. If you’re garlic-cautious, just start with a couple of cloves.
Want to know more about garlic science? This Serious Eats guide explains how cooking garlic transforms its flavor and texture.
Customizable and Allergy-Friendly
This recipe works with gluten-free noodles and can be made soy-free using coconut aminos. Coconut milk gives the creaminess, but you can swap it with dairy-free vegan butter alternatives if you prefer.
Ingredients You’ll Need
Here’s what goes into this deliciously simple dish:
- 8 oz noodles (spaghetti, ramen, bucatini, or thin pasta work best)
- 1 small head of garlic, minced or sliced (use less to taste)
- ½ bunch green onions, thinly sliced (separate white and green parts)
- ½ cup canned coconut milk (full-fat preferred for richness)
- 3 tbsp low-sodium soy sauce (or tamari, or coconut aminos)
- Optional: 1 tsp vegan hoisin or toasted sesame oil for flavor depth
Want to stretch this meal or serve it with something hearty? Pair it with a bowl of Slow Cooker Tortellini Soup or crispy Soup Dumplings in Onion Cups for a comfort food combo.
Flavor Variations and Add-Ins
Once you’ve mastered the base, it’s easy to riff on this dish:
- Add sautéed mushrooms for a deeper umami kick
- Stir in shredded carrots or snap peas for texture
- Top with chili oil, red pepper flakes, or toasted sesame seeds
- Sprinkle with nutritional yeast or vegan Parmesan
One of my personal favorites is to serve it with a side of Old-Fashioned Homemade Vegetable Soup—the lightness of the soup balances the richness of the noodles.
How to Make Vegan Garlic Noodles (Step-by-Step)
This dish is all about timing and layering simple flavors. Here’s the breakdown:
1. Cook the Pasta
- Boil water and cook noodles according to package directions
- Salt the water for more flavor
- When done, drain but don’t rinse
- Set aside
2. Prep the Aromatics
- Mince garlic and thinly slice green onions
- Separate the green parts from the white (you’ll cook them differently)
3. Sauté the Garlic and Onions
- Heat a skillet over medium heat
- Add garlic with a splash of water or vegetable broth
- Stir frequently to prevent sticking
- Add the white parts of the green onions
- Cook until softened (about 2–3 minutes)
4. Build the Sauce
- Add coconut milk and soy sauce (or tamari)
- Simmer for 1–2 minutes
- Stir in hoisin or sesame oil if using
- Add green parts of onions just before mixing
5. Toss in the Pasta
- Add cooked noodles to the pan
- Use tongs to toss everything together
- Cook 1–2 minutes to help the sauce cling to the noodles
6. Serve
- Garnish with your favorite toppings
- Serve immediately
Like most pastas, this is best fresh—but leftovers can be stored in the fridge for up to 4 days. Add a splash of coconut milk or water before reheating.
Pro Tips for Success
To get the best flavor and texture:
- Don’t overcook the garlic. It should be fragrant, not browned
- Use thin noodles for maximum sauce coverage
- Canned coconut milk gives the best texture—avoid carton versions
- Salt your pasta water to build flavor from the start
- Add hoisin or sesame oil sparingly—they go a long way
- Avoid rinsing the pasta so the sauce can cling better
Best Noodle Types to Use
You really can’t go wrong here, but here’s how different noodles perform:
| Noodle Type | Texture & Result |
|---|---|
| Spaghetti | Classic, good cling, familiar shape |
| Ramen | Slurpy, fast-cooking, light texture |
| Bucatini | Chewy and hearty, holds sauce well |
| Rice Noodles | Gluten-free, delicate, lightly springy |
What to Serve With Vegan Garlic Noodles
While this dish stands alone beautifully, it pairs well with:
- Lasagna Soup Crockpot for a cozy soup-and-noodle meal
- Roasted broccoli or sesame tofu
- A fresh chopped salad with lemon vinaigrette
- High-Protein Chicken Noodle Soup for family meals with mixed diets
And if you’re feeling indulgent, serve it alongside High-Protein Honey Garlic Butter Chicken with Mac & Cheese for the ultimate flavor mash-up.
FAQs About Vegan Garlic Noodles
Q1: Can I use oil instead of coconut milk?
Yes! If you’re not avoiding oil, olive oil or vegan butter both work well. Just use about 1 tbsp in place of the coconut milk.
Q2: How do I make this soy-free?
Use coconut aminos instead of soy sauce or tamari.
Q3: Can I freeze these noodles?
They’re best fresh, but can be frozen. Reheat with a splash of water or broth to loosen the sauce.
Q4: Is this recipe kid-friendly?
Totally. You can scale back the garlic and spice for little ones.
Final Thoughts
If you’re looking for a simple, bold, budget-friendly vegan dinner that doesn’t require fancy ingredients or hours in the kitchen, these Vegan Garlic Noodles are it.
They’re:
- Creamy
- Bold
- Garlicky
- Customizable
- 100% comforting
Whether served solo or with a soup like Dairy-Free Cream of Mushroom, they’ll quickly earn a spot in your dinner rotation.
Want to build a pantry around recipes like this? Check out this vegan pantry staple guide from Forks Over Knives for more inspiration.
Vegan Garlic Noodles
Ingredients
Equipment
Method
- Cook pasta in salted water according to package directions. Drain but do not rinse.
- Mince garlic and slice green onions, separating the green and white parts.
- In a skillet over medium-high heat, sauté garlic with 1 tbsp water or broth until fragrant (1–2 minutes).
- Add white parts of green onion. Cook 2–3 minutes, adding water as needed to avoid sticking.
- Stir in coconut milk and tamari. Simmer 1–2 minutes. Add hoisin if using.
- Add green parts of onion and cooked pasta. Toss to combine.
- Serve hot with optional toppings like vegan Parmesan, chili flakes, or sesame seeds.