Vegan Garlic Noodles

These vegan garlic noodles deliver bold, buttery garlic flavour in a quick, satisfying dish that’s ready in just 20 minutes!

Course Dinner, Main Course

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings -3 servings

Calories 670

Bring a large pot of water to a rolling boil. Add the fine sea salt and cook the angel hair pasta until just al dente, about 3–4 minutes.
Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
In a wide skillet over medium-low heat, add the olive oil, vegan butter, and toasted sesame oil. Heat gently until the butter is melted and the oils are fragrant.
Add the minced garlic and red chili flakes. Cook for 30–60 seconds, stirring constantly, just until fragrant. Keep the heat low and do not allow the garlic to brown.
Stir in the soy sauce, brown sugar, and black pepper. Stir until the sugar fully dissolves and the mixture looks glossy and smooth.
Add about 1/4 cup of the reserved pasta water and stir continuously to create a light, silky sauce. Add a little more pasta water if needed.
Add the drained pasta to the skillet. Using tongs, gently toss until the noodles are evenly coated. Add additional pasta water, a tablespoon at a time, if the noodles need more moisture to stay silky.
Remove from heat. Sprinkle in the nutritional yeast and toss once more. Finish with the chopped green onions and serve immediately.

Refrigerator: Store leftover garlic noodles in an airtight container in the fridge for up to 3 days.
To reheat: Warm gently in a skillet with a splash of water to loosen the sauce, or in the microwave. You can also eat the leftovers cold like a pasta salad!