Serves: 2–3
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients
Noodles
- 8 oz spaghetti or ramen noodles (or any noodles you like)
- Water for boiling
- Salt (for pasta water)
Garlic Sauce
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp vegan butter or olive oil
- 2 tbsp brown sugar (or maple syrup)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sriracha (optional, for heat)
- 1/4 cup vegetable broth or water
- 1 tbsp cornstarch (optional, for thicker sauce)
Garlic
- 6–8 cloves garlic, minced (yes, lots!)
Optional Add-ins
- Tofu (fried or baked)
- Mixed vegetables (broccoli, bell pepper, carrots, snap peas)
- Green onions
- Sesame seeds
- Crispy chili flakes
Instructions
1. Cook the Noodles
- Boil noodles according to package directions until al dente.
- Drain and set aside.
2. Make the Garlic Sauce
- In a small bowl, whisk together:
- soy sauce
- brown sugar
- rice vinegar
- sesame oil
- vegetable broth
- sriracha (if using)
- cornstarch (if using)
3. Sauté Garlic
- Heat vegan butter or olive oil in a large pan over medium heat.
- Add minced garlic and sauté for 1–2 minutes, until fragrant (don’t burn it!).
4. Add Sauce
- Pour the sauce into the pan with garlic.
- Bring to a simmer for 1–2 minutes, until slightly thickened.
5. Toss Noodles
- Add cooked noodles to the pan.
- Toss well until noodles are fully coated in sauce.
6. Add Extras (Optional)
- Add tofu, vegetables, or both.
- Toss until heated through.
7. Serve
Top with:
- green onions
- sesame seeds
- chili flakes