I can’t get enough of these Saucy Garlic Noodles. Savory, rich, slightly sweet and full of bright garlic flavor, they work as a light main or a flavorful side for any Asian-inspired meal. Best of all, they use pantry staples and come together in under 30 minutes.
This is my take on San Francisco–style garlic noodles. If you’ve eaten at Vietnamese restaurants in the Bay Area, you’ve probably seen or tasted these silky, garlicky noodles. Long, thin noodles are cooked until tender, then tossed in a glossy sauce for a satisfying, chopstick-ready dish that’s addictively tasty.
I recently enjoyed a vegan version while visiting the Bay and have been thinking about it ever since. I adapted the classic recipe to be plant-based by replacing butter and oyster sauce with vegan alternatives so the noodles remain rich and delicious without animal products.
Ingredients
Noodles or pasta: Any long noodle or pasta will do—spaghetti, ramen, soba, rice noodles, capellini or linguine all work well. I use about 8 oz.
Garlic: The star of the dish. Use fresh minced garlic (about 5–6 cloves) for the best flavor. A garlic press speeds things up.
Vegan oyster sauce: This provides the umami backbone; use a vegan version to keep the dish plant-based.
Tamari or soy sauce: Tamari gives depth and a rich savory note; low-sodium soy sauce can be substituted if needed.
Sugar: Two tablespoons of cane sugar balances the salt and garlic with a touch of sweetness.
Sesame oil: A teaspoon of toasted sesame oil adds nuttiness and aroma.
Rice vinegar: A small splash (about 1–2 teaspoons) brightens and balances the flavors.
Vegan butter: Adds richness and helps carry the sauce; use your favorite vegan butter.
Kosher salt: For salting the cooking water (or coarse sea salt if that’s what you have).
Recipe Variations
Customize these garlic noodles with one of the following ideas:
- Tofu: Braise cubed firm or extra-firm tofu in the sauce for 10 minutes before adding the noodles, or serve with crispy air-fryer tofu for extra texture.
- Vegan scallops: Top with king oyster mushroom “scallops” or pan-fried oyster mushrooms for a seafood-like bite while keeping the dish plant-based.
- Veggies: Stir-fry diced onions, snap peas, carrots, bell peppers, mushrooms or broccoli in the butter for a few minutes until brightly colored, then continue with the recipe.
- Spice: For heat, stir-fry dried Thai chiles or a sliced jalapeño with the garlic and green onions.
How to Make Garlic Noodles
- Boil the noodles: Bring 2 quarts of water with 1 tablespoon kosher salt to a boil in a large pot. Cook the noodles according to package instructions. Drain, reserving at least ½ cup of the pasta cooking water, and set the noodles aside.
- Make the sauce: While the noodles cook, whisk vegan oyster sauce, cane sugar, tamari, sesame oil and rice vinegar together in a small bowl until smooth.
- Stir-fry aromatics: Heat vegan butter in a wok or large skillet over medium-high heat. Once it sizzles, reduce to medium and add minced garlic and most of the chopped green onion (reserve some greens for garnish). Sauté until fragrant and tender, taking care not to burn the garlic.
- Simmer the sauce: Add the sauce mixture and about ½ cup of the reserved noodle water to the pan, stir to combine, and simmer over medium heat for about 3 minutes to meld the flavors.
- Toss noodles in sauce: Remove the pan from heat, add the cooked noodles, and toss thoroughly until every strand is coated with the glossy sauce.
- Garnish and serve: Top with the reserved chopped green onions and serve immediately while hot.
Jenné’s Recipe Pro-Tips
- Salt the pasta water: Seasoning the cooking water enhances the noodle flavor—use about 1 tablespoon kosher salt per 2 quarts of water.
- Reserve pasta water: Keep at least ½ cup of the starchy cooking water. It helps the sauce cling to the noodles and creates a silky texture.
- Don’t burn the garlic: Cook garlic until fragrant and golden, not brown. Add the sauce once the garlic is aromatic to slow further cooking and prevent bitterness.
- Adjust flavors: If you prefer less sweet, start with 1 tablespoon of sugar and taste. For a sweeter profile, swap hoisin for oyster sauce. Add extra sesame oil for a richer, nuttier finish.
Serving Suggestions
Serve these garlic noodles hot in bowls and finish with sliced green onions. They pair beautifully with roasted or marinated tofu, crispy orange cauliflower, a simple tofu stir-fry, or a warming pumpkin curry for a complete meal.
Storage Directions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: Once cooled, freeze the noodles in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or gently in the microwave.
- Reheat: Warm in the microwave on low power for 1–2 minutes, or reheat in a wok or skillet over medium-low heat with a splash of vegetable stock for 3–5 minutes until heated through.
More Noodle Recipes
- Gochujang Buttered Noodles
- Vegan Japchae-Style Noodles
- Vegan Cold Soba Noodle Salad
- Thai-Style Sweet Potato Noodles with Creamy Almond Sauce
- Ponzu Soba Noodles
Garlic Noodles
Ingredients
- 8 oz noodles or pasta of choice, spaghetti, ramen, rice noodles, soba, etc.
- 1 tbsp kosher salt
- 3 tbsp vegan oyster sauce
- 2 tbsp cane sugar
- 1 tbsp tamari sauce, or low-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegan butter
- 5 cloves garlic, minced
- 1 bundle of green onions, about 6, chopped (reserve half of the greens)
Instructions
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Add 2 quarts water and 1 tablespoon kosher salt to a large pot. Bring to a boil, add noodles, and cook per package directions. Drain, reserving at least ¼–½ cup of the cooking water. Set noodles aside.
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Whisk together vegan oyster sauce, cane sugar, tamari, rice vinegar and sesame oil in a small bowl.
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Melt vegan butter in a wok or skillet over medium-high heat. When it sizzles, reduce to medium and add the garlic and chopped green onions (reserve some greens). Sauté until fragrant and tender, taking care not to burn the garlic.
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Add the sauce and ½ cup reserved noodle water to the pan, stir to combine, and simmer for about 3 minutes.
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Remove from heat, add the cooked noodles to the sauce, and toss until well coated.
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Garnish with the remaining green onions and serve immediately.
Notes
- Refrigerating: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or gently in the microwave.
- Reheating: Warm on low in the microwave for 1–2 minutes, or reheat in a skillet over medium-low heat with a splash of vegetable stock for 3–5 minutes until hot.
Recipe Pro-Tips
- Salt the pasta water: Use about 1 tablespoon kosher or coarse sea salt per 2 quarts of water to season the noodles as they cook.
- Reserve pasta water: Keep at least ¼–½ cup reserved to help the sauce emulsify and cling to the noodles.
- Don’t burn the garlic: Cook until fragrant and golden; add the sauce to slow the garlic’s cooking and avoid bitterness.
- Adjust the flavors: Reduce sugar if you prefer a more savory profile, swap hoisin for oyster sauce for a sweeter finish, or add extra sesame oil for more nuttiness.
Nutrition
| Carbohydrates: 53g
| Protein: 9g
| Fat: 6g