If you’re a garlic lover, these Quick and Easy Garlic Noodles are for you! They’re packed with a delicious garlic flavor that’s more warm and nutty than strong. These delicious noodles are great for a quick, vegan-friendly lunch that can easily be paired with extra veggies or protein.
Noodles are one of my favorite comfort foods, and I’ve been eating a lot of them lately. There’s so much going on in our country/world right now, and the rising price of groceries is one thing that affects all of us (among many others). I’m committed to sharing as many quick, easy, and budget-friendly recipes as possible, and these Vegetarian Garlic Noodles fit into all those categories! They’re delicious and perfect for lunch or dinner.
Why You’ll Love These Flavorful Garlic Noodles
- Easy to make – This recipe only takes about 15-20 minutes to prepare, and there are just about seven ingredients involved, which you may already have on hand. These noodles are perfect for an easy lunch that you can throw together quickly.
- Packed with flavor – These noodles are packed with garlic flavor, but because the garlic is toasted in oil, it’s more of a warm, nutty flavor than raw garlic. This recipe may have minimal ingredients, but it is packed with flavor. Garlic has such great flavor by itself, and then it’s enhanced by soy sauce, maple syrup, and sesame oil. The garlic is toasted in oil, giving it a warm, nutty flavor.
- Versatile – You can enjoy these garlicky noodles as is or pair them with cooked vegetables or a protein of your choice, like tofu. They work great as a main or side dish.
Why Your Body Will Love These Garlicky Noodles
- Cardiovascular Health – Garlic contains allicin, a sulfur-containing compound responsible for its pungent taste and smell. Allicin has vasodilatory effects, helping to relax blood vessels and improve blood flow inside the body. This can lower blood pressure, reducing the risk of heart attack and stroke.
- Immune System Function – Garlic has antimicrobial and antiviral properties, which can boost the immune system and help prevent viruses from entering host cells or replicating inside cells. Garlic may also help stimulate the action and production of immune cells, which can help the body fight disease and infection.
- Antioxidants – Allicin also has strong antioxidant activity, which can help protect cells in the body from damage by free radicals. Free radicals are unstable atoms that can cause disease and inflammation inside the body. Antioxidants can donate electrons to these free radicals, making them stable.
Garlic Noodle Recipe Ingredients
- Noodles – This recipe could be made using spaghetti noodles, but I suggest using an Asian-style noodle if you can. I love the wheat stir-fry noodles that I buy at Trader Joe’s (pictured above). You can also just use a couple of packages of ramen noodles and discard the seasoning packet.
- Garlic – This recipe is all about garlic, so be sure to use fresh garlic. I don’t recommend using jarred minced garlic, but if that’s what you prefer, it can certainly be used.
- Oil – For this recipe, a neutral-flavored is better than olive oil. I suggest avocado, canola, safflower, or grapeseed oil.
- Tamari – Tamari is a little darker and more full-bodied than soy sauce, which I prefer, but you can also use soy sauce. Low sodium is great if you can find it.
- Maple Syrup – I use pure maple syrup or honey as a sweetener in most of my recipes. You could also use white or brown sugar instead.
- Garnishes – I like to garnish these garlic noodles with thinly sliced scallions and toasted sesame seeds.
How To Make Quick and Easy Garlic Noodles
- Cook noodles according to package directions. Drain well and set aside. I used pre-cooked wheat stir-fry noodles, but I boiled them in hot water for 2-3 minutes beforehand so that they could easily and quickly blend into the sauce.
- In a small bowl, add the tamari, sesame oil, maple syrup, rice wine vinegar, and salt. Mix well and set aside.
- Heat a large skillet over medium heat. Once the pan is hot, add 2 Tablespoons of neutral-flavored oil and the minced garlic. Cook until the garlic is fragrant and just starting to become golden brown, about 60 seconds.
- Next, add the cooked noodles and then pour the sauce over them. Mix everything together well and let cook for another 2-3 minutes. I like to let the noodles brown a bit in the frying pan. Season with extra salt or tamari, if needed. Turn the heat off and stir in the sliced green onions. Top with toasted sesame seeds, and enjoy!
Recipe Frequently Asked Questions
- This recipe is already vegan.
- Make this recipe gluten-free using gluten-free noodles and a gluten-free soy sauce or tamari.
- How long do leftovers last? If stored in an airtight container, leftovers should last about 4-5 days. You can reheat leftovers in the microwave or on the stovetop.
- Can extra vegetables be added? Yes, you can definitely add any extra vegetables or protein you like to these garlic noodles. I suggest stir-frying them first and then adding in the garlic and noodles.
- Can garlic powder be used instead of garlic? Unfortunately, this recipe really relies on fresh garlic to make it pop, so I wouldn’t recommend using garlic powder instead.
- Are these noodles spicy? I wouldn’t say they are spicy, but they have a strong garlic flavor.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Delicious Vegetarian Noodle Recipes?
Teriyaki Noodles with Crispy Broccoli
Sweet and Spicy Stir Fry Noodles
Noodles with Cabbage and Carrots
Print
Quick and Easy Garlic Noodles
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Vegan
Description
If you’re a garlic lover, these Quick and Easy Garlic Noodles are for you! They’re packed with delicious garlic flavor, that’s more warm and nutty than strong. These delicious noodles are great for a quick, vegan friendly, lunch that can easily be paired with extra veggies or protein.
Ingredients
Scale
- 1 lb 5 oz pre-cooked Thai wheat noodles*
- 2 tablespoons neutral flavored oil, such as avocado, canola or safflower
- 4–6 large cloves garlic, depending on how garlicky you want your noodles to be
- 1/4 cup tamari, or soy sauce (I like to use low sodium)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon rice wine vinegar
- 1 1/2 teaspoons pure maple syrup
- Thinly sliced green onion, for garnish
- Toasted sesame seeds, for garnish
- Salt, to taste
Instructions
- Cook noodles according to package directions. Drain well and set aside. I used wheat stir fry noodles that come pre-cooked, but I did boil them in hot water for 2-3 minutes beforehand so that they could easily and quickly blend into the sauce.
- To a small bowl, add in the tamari, sesame oil, maple syrup, rice wine vinegar and salt. Mix well and set aside.
- Heat a large skillet over medium heat. Once pan is hot, add in 2 tablespoons of neutral flavored oil and the minced garlic. Cook until garlic is fragrant and just starting to become golden brown, about 60 seconds.
- Next, add in the cooked noodles and then pour the sauce over them. Mix everything together well and let cook for another 2-3 minutes. I like to let the noodles brown a little bit in the frying pan. Season with extra salt or tamari, if needed. Turn the heat off and stir in the sliced green onions. Top with toasted sesame seeds and enjoy!
Notes
*1 lb 5 oz was just the measurement of the box of noodles that I used. You don’t have to use that exact same amount, just similar.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Vegan, Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
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