Attention to all my fellow garlic-lovers, this one is for you! This bowl of Roasted Garlic Butter Noodles is packed with that aromatic, buttery roasted garlic that’s mashed and cooked down to create a rich and deliciously umami sauce with miso paste, vegan butter, and soy sauces.
I added some enoki mushrooms for that extra layer of texture but this recipe is easily customisable so you can add more veggies, even protein (like tofu) of your choice.
ROAST YOUR GARLIC
I love roasting my garlic in the oven because the cloves come out buttery soft and so aromatic. They easily come off the skins and you can enjoy them spread over some toast bread or mix into your favourite dips, salads, etc. For this recipe, I used the garlic for my noodle sauce base to create this rich and aromatic sauce.
HOW TO MAKE ROASTED GARLIC
- Preheat your own to 400F or 200C.
- Peel any excess layers or skin off the garlic. Afterwards, chop off the top part of your garlic, around 1/4-inch to expose the cloves.
- Add a pinch of salt on the garlic and then drizzle some oil over the garlic cloves.
- Wrap the garlic in some foil and make sure it’s completely covered.
- Allow the garlic to roast for 30-40 minutes until the centre clove is soft and buttery when punctured with a fork or knife and the cloves easily come off from the skin. Do note that the cooking time can differ depending on the size and age of your garlic.
- Allow too cool for a few minutes. Afterwards, remove the cloves.
- You can store the garlic in the refrigerator for up to a week, or even longer and use these as needed.
PREPARE THE NOODLES AND MUSHROOMS
For the noodles, I used wheat noodles. You can also use paste and turn this into an umami-packed roasted garlic butter pasta! The noodles I used are very similar to the size of linguine, but a bit thicker in width.
The mushrooms are totally optional but I added some enoki mushrooms because I love them for the texture and that extra bite!
STEPS FOR THIS ROASTED GARLIC BUTTER NOODLES
- Heat a pot of water for your noodles of choice. I recommend to prepare the sauce before the noodles finish cooking so you can immediately just add the noodles into the sauce when cooked. Add the noodles and cook until chewy or al dente.
- Meanwhile, heat a large pan or skillet over medium heat.
- Once hot, melt the vegan butter. Add in the miso paste, sugar, sesame seeds, and soy sauces. Mix well.
- Add in the roasted garlic cloves and then mash with your spatula. You can leave some cloves whole, if you’d like some pieces. Mashing the garlic adds to the richness of the sauce.
- Add in the enoki mushrooms or other mushrooms/veggies of choice and cook for a few minutes.
- Meanwhile, drain the noodles from the water if these are chewy and cooked to your liking.
- Immediately add the noodles into the pan with the sauce. Mix well and allow the noodles to cook for 2-3 more minutes over medium. Feel free to season with more soy sauce, to taste, if needed.
- Finish the noodles with a generous drizzle of sesame oil.
ENJOY YOUR ROASTED GARLIC BUTTER NOODLES
Serve the noodles and top with some chopped scallions/green onions, if using. Enjoy while hot!
You can serve these noodles with your favourite protein, dumplings, veggies, and more!
OTHER NOODLE RECIPES YOU MIGHT LOVE:
- Shoyu Udon
- Wonton Noodle Soup
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
Looking for more Vegan Asian recipes?
You can get a copy of my upcoming cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Roasted Garlic Butter Noodles (Easy Vegan Recipe)
Equipment
- Aluminum Foil
Ingredients
Roasted Garlic
- 2 whole heads garlic
- Neutral oil or olive oil
- Pinch salt
Garlic Miso Butter Base
- 1 tbsp vegan butter
- 1 tbsp miso paste I used white miso paste (see notes)
- 1/2 tbsp sugar
- 1 tsp sesame seeds
- 1 tbsp soy sauce or more to taste
- 2 tsp dark mushroom soy sauce see notes
- 3.5 oz enoki mushrooms or other mushrooms of choice (optional)
- 2 tbsp sesame oil
Noodles
- 6 oz dry wheat noodles of choice or pasta, really up to you!
For Serving
- Chopped scallions or green onions
Instructions
Roasting the Garlic
- Preheat your own to 400F or 200C.
- Peel any excess layers or skin off the garlic. Afterwards, chop off the top part of your garlic, around 1/4-inch to expose the cloves.
- Add a pinch of salt on the garlic and then drizzle some oil over the garlic cloves.
- Wrap the garlic in some foil and make sure it’s completely covered.
- Allow the garlic to roast for 30-40 minutes until the centre clove is soft and buttery when punctured with a fork or knife and the cloves easily come off from the skin. Do note that the cooking time can differ depending on the size and age of your garlic.
- Allow too cool for a few minutes. Afterwards, remove the cloves.
- You can store the garlic in the refrigerator for up to a week, or even longer and use these as needed.
Noodles
- Heat a pot of water for your noodles of choice. I recommend to prepare the sauce before the noodles finish cooking so you can immediately just add the noodles into the sauce when cooked. Add the noodles and cook until chewy or al dente.
- Meanwhile, heat a large pan or skillet over medium heat.
- Once hot, melt the vegan butter. Add in the miso paste, sugar, sesame seeds, and soy sauces. Mix well.
- Add in the roasted garlic cloves and then mash with your spatula. You can leave some cloves whole, if you’d like some pieces. Mashing the garlic adds to the richness of the sauce.
- Add in the enoki mushrooms or other mushrooms/veggies of choice and cook for a few minutes.
- Meanwhile, drain the noodles from the water if these are chewy and cooked to your liking. Immediately add the noodles into the pan with the sauce. Mix well and allow the noodles to cook for 2-3 more minutes over medium. Feel free to season with more soy sauce, to taste, if needed.
- Finish the noodles with a generous drizzle of sesame oil.
- Serve the noodles and top with some chopped scallions/green onions, if using. Enjoy while hot!
WATCH Video
Notes
DARK SOY SAUCE
- The dark soy sauce here is mostly for colour (it gives the noodles this nice caramel-colour) and adds a bit of umami. You can skip the dark soy sauce and simple season with more soy sauce, if needed.
MISO PASTE
- White miso has subtler flavour and a sweeter note compared to other miso (like red miso), that’s usually fermented longer. You can adjust to your taste and add a pinch more sugar if you’re looking for a bit more sweetness.
NUTRITIONAL INFO
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This Post Has 6 Comments
Hi! You mentioned “we notes” re: mushroom soy sauce, but I cannot seem to find the notes?
Hi Maggie! Thanks for pointting that out. Apologies I forgot to add the notes. For the dark soy sauce i the recipe, it’s mostly for colour (it gives the noodles this nice caramel-colour) and adds a bit of umami. You can skip the dark soy sauce and simple season with more soy sauce, if needed. Hope this helps ◡̈
So so yummy! Thank you for sharing this recipe ❤️
Thanks Dani ◡̈
Hi! I see sesame oil in the ingredients but couldn’t find it in the instructions. When do you normally add it? Thanks!
Hi Zen, apologies for that! I usually add it after mixing the noodles in. Let me edit the instructions!