Easy Vegan Garlic Noodles (1-Pot)

These quick and easy vegan garlic noodles are made in 1-pot in less than 10 minutes with just a few basic ingredients. They will be the easiest, yet most delicious noodle dish you ever make! Why make this recipe It doesn’t get much easier than these garlicky angel hair noodles! You simply saute some garlic, add some spices, then toss in the noodles with some water and simmer for a few minutes and you’re done. These noodles scream comfort food – buttery, creamy, garlicky goodness! They’re great for a simple meal or a quick and easy lunch for the kids. Note – This recipe is also great for camping and backpacking since it requires very few ingredients and little cooking time, and is made in 1-pot. Ingredients and substitutions Garlic – fresh minced garlic works best, but you could also use jarred garlic or garlic powder if you don’t have fresh. Vegan Butter – for supper buttery garlic noodles, I use vegan butter, but you can also use olive oil or a combo of both. Bragg’s Liquid Aminos – this gives the noodles a great umami flavor. You can also use soy sauce or tamari if you don’t have Liquid Aminos. Red Pepper Flakes – optional, but they add a lot of flavor. Feel free to add more or less to adjust the spice level. Salt – for flavor. You can omit the salt for a lower sodium option. You can also swap out the water for vegetable broth and omit the salt. Angel Hair Pasta – you must use angel hair for the water-to-pasta ratio and the cooking time to work as directed. You can use thin spaghetti instead but you will need a little more water and a few extra minutes of cook time. Parsley – optional for garnish. Helpful tools A large shallow skillet so the noodles can lay flat in the water works best. Click next to read more How to make vegan garlic noodles A full printable version of this recipe with ingredient measurements is available at the bottom of this post. Step 1 – Mince 4-6 cloves of fresh garlic into small pieces and add them to a shallow pan along with 3 tablespoons of vegan butter. Step 2 – Warm the butter and garlic over low heat for about 3 minutes, then add 1 tablespoon of Bragg’s Liquid Aminos, 1/2 teaspoon of salt, and 1/2 teaspoon of red pepper flakes and stir. Warm the butter and garlic then add the Bragg’s and red pepper flakes. Add angel hair pasta. Step 3 – Break 8 oz (1/2 a package) of angel hair pasta in half and put it in the pan, then cover with 2 1/2 cups of water and stir well. Step 4 – Turn up the heat to medium and simmer for about 5 minutes stirring frequently until the noodles have absorbed the cooking liquid. (Add an additional 1/2 cup of water towards the end of cooking if needed to achieve your desired consistency.) Add the water and stir. Stir frequently until all the liquid as been absorbed. Step 5 – To make them extra buttery, you can add another tablespoon of butter at the end of cooking. Garnish with some parsley and some vegan parmesan if desired and serve hot. Click next to read more Pro Tips Don’t overcook the noodles. Angel hair cooks quickly and can become soggy if cooked too long. Only add 2 1/2 cups of water to start and only add the remaining 1/2 cup if needed. You can use vegetable broth instead of water, but if you do so, omit the salt. These noodles are also delicious sprinkled with some vegan parmesan cheese. Serving suggestions These garlic noodles are simple, and sometimes that’s all you want, but if you want to turn them into more of a meal, add some vegan chicken, vegan shrimp, or even vegan lobster on the side. They’re also great with some roasted balsamic veggies, rainbow cauliflower, or simply a salad like broccoli slaw or a vegan Caesar. Storage and reheating Refrigerate: These garlic noodles will keep well in the fridge for 3 days in an airtight container. Reheating: Reheat the garlicky noodles in the microwave for about 2 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop. More easy pasta recipes We love quick and easy vegan pasta recipes in my house! Here are a few of our favorites. Yield: 4 Prep: 2minutes mins Cook: 8minutes mins Total: 10minutes mins Author: Monica Davis A quick and easy recipe for dairy-free buttery garlic noodles. Click next to read more ngredients ▢4-6 cloves garlic ▢3 tablespoons vegan butter, or olive oil ▢1 tablespoon Bragg's Liquid Aminos ▢1/2 teaspoon salt ▢1/2 teaspoon red pepper flakes ▢8 oz (1/2 package) angel hair pasta ▢3 cups water, or broth (divided) Cook ModePrevent your screen from going dark Equipment ▢ large skillet Instructions Mince 4-6 cloves of fresh garlic into small pieces and add them to a shallow pan along with 3 tablespoons of vegan butter. Warm the butter and garlic over low heat for about 3 minutes, then add 1 tablespoon of Bragg’s Liquid Aminos, 1/2 teaspoon of salt, and 1/2 teaspoon of red pepper flakes and stir. Break 8 oz (1/2 a package) of angel hair pasta in half and put it in the pan, then cover with 2 1/2 cups of water and stir well. Turn up the heat to medium and simmer for about 5 minutes stirring frequently until the noodles have absorbed the cooking liquid. (Add an additional 1/2 cup of water towards the end of cooking if needed to achieve your desired consistency.) To make them extra buttery, you can add another tablespoon of butter at the end of cooking. Garnish with some parsley and some vegan parm if desired and serve hot. Notes Don’t overcook the noodles. Angel hair cooks quickly and can become soggy if cooked too long. Only add 2 1/2 cups of water to start and only add the remaining 1/2 cup if needed. You can use vegetable broth instead of water, but if you do so, omit the salt. These noodles are also delicious sprinkled with some vegan parmesan cheese. Serving: 1cup, Calories: 279kcal, Carbohydrates: 44g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Sodium: 519mg, Potassium: 160mg, Fiber: 2g, Sugar: 2g, Vitamin A: 475IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg