Garlic Noodles

This quick and easy garlic noodles recipe is full of savory, sweet, and rich flavor, loaded with garlic and veggies in a delicious, tangy garlic sauce.

Garlic noodles recipe garnished with green onions and sesame seeds.

I love Asian food. And vegan garlic noodles are my favorite! Seriously, I could eat Asian food every day of my life, and I live happily ever after. Unfortunately, most garlic noodles recipes contain oil, dairy or meat products. So, similar to most of my recipes, I veganized my favorite garlic noodles recipe. So, let’s dive into a quick and easy garlic noodle recipe that takes minutes to make.

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Of course, I wanted more than just garlic noodles, so I added some of my favorite vegetables. However, the true beauty of this garlic noodle recipe is with or without the veggies; it tastes fabulous.

One of my other favorite recipes is Drunken noodles with seared tofu, but this time I wanted thinner noodles and a less spicy sauce. Also, I chose to add a little tofu, but the dish tastes fabulous, with or without it.

What Type of Noodles to Use

Traditionally, garlic noodles are linguini, spaghetti, or angel hair pasta. Instead, I chose my favorite gluten-free thin rice noodles. For an additional gluten-free option, gluten-free fettuccine noodles also work well for this dish. But, in a pinch, choose any thin pasta you prefer.

In the past, gluten-free pasta disintegrated and tasted gummy when cooked. However, today’s gluten-free pasta cooks precisely like regular pasta, with healthier benefits. So, I choose gluten-free pasta when I cook more often than not.

Garlic Noodles Ingredients

Onions, mushrooms, red cabbage, pea pods, mame and red peppers on a cutting board.

Although most garlic noodle recipes are just noodles, veggies make me happy, and since this is my recipe, I am adding veggies. You can add your favorite veggies or follow my veggie lead like all my recipes. Without the vegetables, the garlic noodles taste as fabulous as vegetables.

Because the focus of this garlic noodle recipe is garlic, I chose vegetables I think to enhance and work well with garlic:

Rice Noodles: Rice noodles come in a variety of sizes, and they are naturally gluten-free and oil free. I chose thin noodles.
White Onions: White onions are strong in flavor; however, when sauteed with garlic, they caramelize and sweeten, becoming less harsh.
Garlic: Since this dish focuses on garlic, I suggest using fresh garlic when possible.
Mushrooms: I used cremini mushrooms.
Red Cabbage: Red cabbage with vibrant in color and high in nutritional value.
Snow Peas: Snow peas offer another color of the rainbow, adding texture and crunch to this delicious garlic noodles recipe.
Mame (Shelled Edamame):Mame shelled edamame. It can be found in the produce, fresh, or freezer sections.
Red Bell Pepper: Red bel peppers are sweet and offer another level of flavor and color.
Scallions: Scallions are added at the end for a beautiful garnish.

Garlic noodles recipe served on a plate on the table.

Garlic Noodles Ingredient Substitutions

Use any pasta noodles.
Yellow onion often substitutes white onions.
Try cauliflower instead of broccoli.
Choose any of your favorite veggies. I like Bok Choy, Peapods, Bean Sprouts
Green Peppers replace red pepper in this garlic noodles recipe.
Zucchini is a great way to incorporate another vegetable.
Portobello mushrooms taste great as a substitute for cremini mushrooms.
Chives are another option for garnishing instead of green onions.

How to Make Garlic Noodles

However, the trick to cooking vegetables perfectly when making stir-frying is simple. I like to call it cooking in layers. First, I saute the garlic and the onions together. Then, I added mushrooms, red cabbage, snow peas, and red bell peppers.

Seared vegetables are cooking in a wok on the stove.

As a result, the red peppers stay al dente instead of overcooking. If adding broccoli, one of my favorite kitchen hack tricks is to cook broccoli with the noodles in the same pot while you cook the noodles.

Another helpful tip is NEVER to pour the sauce into the wok with the vegetables. Instead, I always add the sauce at the end so the vegetables don’t get soggy. Although this step may seem silly, it’s a game-changer.

Garlic Noodle Sauce Ingredients

Garlic sauce is poured over the noodles, tofu and vegetables.

Rice Vinegar: Rice Vinegar is sweet in flavor and contains the perfect flavor and acidity for a wonderful garlic sauce.
Soy Sauce: Soy sauce supplies an umami flavor to the sauce.
Maple Syrup: Maple syrup is used as a sweetener to replace brown sugar.
Garlic: Fresh garlic is best for this recipe.
Chili Paste: Chili paste usually refers to a paste whose main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation.
Vegan Oyster Sauce: Vegan oyster sauce does not contain fish sauce in most bottled oyster sauces.
Ginger: Fresh ginger gives this recipe incredible flavor.
Arrowroot Powder: Arrowroot powder is a thickener that thickens the sauce as it heats.

Garlic Noodle Sauce Ingredient Substitutions

Apple cider vinegar is commonly available in grocery stores and can substitute rice vinegar. Champagne vinegar is also a possibility.
Try tamari or liquid aminos instead of soy sauce. These options are also gluten-free.
Date syrup or agave are options to replace maple syrup in recipes.
Jarred minced garlic and garlic powder are usually the easiest, most common substitutes, but other options exist. Garlic salt can also work when you’re in a bind—use ¾ tsp—of garlic salt for one clove of garlic.
Several suitable substitutes can be used if you don’t have chili paste. Sriracha sauce is a popular chili sauce with a flavor and consistency similar to chili paste. Other substitutes include sambal oelek, harissa, gochujang, piri piri sauce, hot sauces, and more.
Hoisin or mushroom sauce are substitutes for vegan oyster sauce.
A one-inch piece of fresh ginger is equivalent to 1 ¼ teaspoons of ground or 1 tablespoon of crystallized ginger.
Cornstarch is a substitute for arrowroot powder.

Chili Glazed Tofu Marinade Ingredients

Although this garlic noodles recipe is fabulous, plain or loaded with veggies, I also like adding crunchy, tasty tofu. I suggest using extra firm tofu and marinating it overnight for the best flavor.

This chili glazed marinade is similar to the garlic sauce, yet it is thinner and absorbs into the tofu wonderfully.

Ginger: Fresh ginger root is best for flavor.
Garlic: I used fresh garlic cloves for the best flavor.
Soy Sauce: Soy sauce provides an umami taste.
Chili Paste: Chili Paste is spicy yet compliments the other flavors in the marinade.
Maple Syrup: Maple syrup is naturally sweet.
White Wine Vinegar: The white wine vinegar supplies acidity to the marinade.
Red Chili Pepper Flakes: A little red chili pepper flakes turns up the heat a little, so if you don’t like it hot, skip this ingredient.
Arrowroot Powder: This is a thickening agent for the marinade.
Sesame Seeds: Sesame seeds are for garnish.

Once the tofu is marinated overnight, fire up the grill, and grill the chili-marinated tofu to add to the garlic noodles. Or choose your favorite way to cook tofu.

Cooking Methods

Grilling

Preheat grill to 400 degrees or medium-low
You can place the marinated tofu directly on the grill or use a grill basket.
Grill for 4 minutes on each side, flipping 4 times (total 16 minutes)
Let cool slightly

Baking

Follow the exact directions for marinating.
Preheat oven to 350 degrees
Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.
Bake for 30 minutes.

Air Frying

Marinate as directed.
Place the cubed tofu pieces into the basket in a single layer.
Cook on 370 for 7 minutes
Open the basket and turn large tofu pieces over.
Bake for 7 more minutes.

Regardless of how you cook the tofu, cut it into cubes and add it to the vegan garlic noodles and vegetables.

Don’t forget to add a generous amount of Thai basil and some sesame seeds for an added touch of color.

Garlic noodles recipe on a platter served with vegetables.

If you meal prep and plan, garlic noodles can be made ahead of time and reheated for a quick and easy lunch.

Recipe FAQS

What culture is garlic noodles?

Garlic noodles are an Asian-Western fusion noodle dish featuring lots of garlic and an umami-packed sauce. They’re typically made with springy Chinese egg noodles, but for a vegan option, choose vegan pasta.

Is garlic good for the heart?

A study found that a high dose of garlic, say around 4 cloves a day, had the same effect on lowering blood pressure as medicines. So consumption of garlic in your regular diet can have a good impact on your heart’s health.

Are rice noodles healthy?

Rice noodles are perfectly healthy and make a great addition to your diet. Still, they’re lower in fiber than other noodles, such as whole wheat noodles or spaghetti squash noodles. Studies suggest that eating more fiber supports beneficial gut bacteria, good digestion, and blood sugar management.

Tips

Cook rice noodles using one of the two methods provided on the package. Soaking or boiling the noodles are the two options.
If using tofu, marinate it overnight for the best flavor.
Cook the tofu in advance, and reheat in the stir fry. Not only will the tofu keep its firmness, but it also takes on additional flavor from the garlic sauce.
Do not add sauce until everything is done cooking and you are about to serve teh garlic noodles. This trick is how you keep the vegetable firm and not soggy.
If you don’t like spicy food, omit the chili paste and red pepper flakes.

So, if it’s a quick weeknight meal you are looking for or making lunches for the week, garlic noodles are it!

If you love this garlic noodles recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe

Kathy Carmichael

This quick and easy garlic noodle recipe is full of savory, sweet, and rich flavor, loaded with garlic, veggies in an oil-free tasty garlic sauce.

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Entrees

Cuisine Asian

Servings 6 servings

Calories 476 kcal

Ingredients

Chili Glazed Tofu (Optional)

Instructions

Chili Glazed Tofu (optional)

Press tofu using a tofu press
Cut the tofu into 4 equal slices (makes it easier to grill).
Prepare marinade by whisking all ingredients together.
Pour a small amount of marinade into a refrigerator-safe dish.
Add two pieces of tofu, more marinade, more tofu, and end with marinade.
Marinate the tofu overnight or for at least a few hours.

Garlic Noodle Sauce

Combine all ingredients, except for the arrowroot powder, in a high-speed blender, and blend until smooth.
Pour the contents into a small saucepan.
Now, add the cornstarch or arrowroot powder to a small dish and add 1 Tablespoon of water. Combine to make a paste.
Add the corn starch mixture to the saucepan and stir over medium-low heat. The sauce will thicken upon heating.
Remove from heat.
The sauce may be made ahead of time and used to make the rest of the dish.

Grilled Tofu

Choose the best cooking method for the tofu provided in the post.
If grilling the tofu, as I did, pre-heat your grill to 400 degrees.
Wait until the grill is hot, and place the tofu pieces directly on the grill or use a grilling mat.
Then, flip tofu every 4 minutes for 16 minutes to get beautiful grill marks.
Return the grilled tofu to the marinade, and when cooled, cut into cubes.
Set aside.

Baked Tofu

Preheat the oven to 350 degrees.
Prepare a baking sheet with parchment paper or a silicone baking mat.
Place marinated tofu cubes on the baking sheet in a single layer.
Bake for 30 minutes, flipping the pieces over halfway through cooking.

Air Frying Tofu

Preheat the air fryer to 370 degrees.
Place the marinated tofu cubes in a single layer in the base of the air fryer or on the air fryer pan.
Cook for 14 minutes, flipping the tofu pieces over halfway through cooking.

Preparing the Noodles and Vegetables

Prepare the noodles according to the package directions.
Noodle preparation depends on the type of noodles chosen.
In the meantime, saute the onion and garlic together in a wok until the onion is translucent. I use a little vegetable broth or water to prevent sticking.
Then, add the mushrooms and cook until brown.
Now, add the red cabbage, snow peas, red bell pepper, and mame.
Toss the vegetables with a wooden spoon until heated through (about 8 minutes total)
Using tongs, toss the noodles and in ½ the sauce.
Place the noodles on the center of a tray and add the vegetables.
Then, add cubed chili-glazed tofu (if used) and sprinkle with sesame seeds and scallions.
Drizzle the vegetables with the remaining sauce.
Add a generous portion of Thai basil (or regular basil) to each dish (optional)

Notes

Cook rice noodles using one of the two methods provided on the package. Soaking or boiling the noodles are the two options.

If using tofu, marinate it overnight for the best flavor.

Cook the tofu in advance, and reheat in the stir fry. Not only will the tofu keep its firmness, but it also takes on additional flavor from the garlic sauce.

Do not add sauce until everything is done cooking and you are about to serve teh garlic noodles. This trick is how you keep the vegetable firm and not soggy.

If you don’t like spicy food, omit the chili paste and red pepper flakes.

Nutrition

Serving: 6gCalories: 476kcalCarbohydrates: 87gProtein: 24gFat: 2gPolyunsaturated Fat: 2gTrans Fat: 0.002gSodium: 422mgPotassium: 984mgFiber: 7gSugar: 18gVitamin A: 1456IUVitamin C: 77mgCalcium: 123mgIron: 5mg

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

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