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  • Jeeca Jeeca
  • - October 23, 2021
  • - 3:02 am

Roasted Garlic Butter Noodles (Vegan)

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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. 

A white ceramic bowl filled with thick wheat noodles coated in a rich garlic sauce topped with chopped green onions or scallions

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.

Whole heads of garlic with topped chopped off and wrapped in aluminium foil

HOW TO MAKE ROASTED GARLIC

  1. Preheat your own to 400F or 200C.
  2. 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. 
  3. Add a pinch of salt on the garlic and then drizzle some oil over the garlic cloves.
  4. Wrap the garlic in some foil and make sure it’s completely covered.
  5. 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.
  6. Allow too cool for a few minutes. Afterwards, remove the cloves.
  7. You can store the garlic in the refrigerator for up to a week, or even longer and use these as needed.
Whole heads of roasted garlic with topped chopped off and wrapped in aluminium foil
Whole cloves of roasted garlic on aluminium foil

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.

Dry wheat noodles in a white bowl

The mushrooms are totally optional but I added some enoki mushrooms because I love them for the texture and that extra bite!

Sliced enoki mushrooms on a wooden chopping board

STEPS FOR THIS ROASTED GARLIC BUTTER NOODLES

  1. 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. 
  2. Meanwhile, heat a large pan or skillet over medium heat.
  3. Once hot, melt the vegan butter. Add in the miso paste, sugar, sesame seeds, and soy sauces. Mix well.
  4. 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.
  5. Add in the enoki mushrooms or other mushrooms/veggies of choice and cook for a few minutes.
  6. Meanwhile, drain the noodles from the water if these are chewy and cooked to your liking.
  7. 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.
  8. Finish the noodles with a generous drizzle of sesame oil.
roasted garlic noodles in a non stick pan

ENJOY YOUR ROASTED GARLIC BUTTER NOODLES

A white ceramic bowl filled with thick wheat noodles coated in a rich garlic sauce topped with chopped green onions or scallions

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!

A white ceramic bowl filled with thick wheat noodles coated in a rich garlic sauce topped with chopped green onions or scallions

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!

Vegan Asian Cookbook
roasted garlic noodles with green onions in a bowl

Roasted Garlic Butter Noodles (Easy Vegan Recipe)

5 from 4 votes
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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 15 mins
Garlic Roast Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine Asian, Fusion, Japanese
Servings 2 people
Calories 524 kcal

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

Calories: 524kcal | Carbohydrates: 74g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1209mg | Potassium: 423mg | Fiber: 2g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 6 Comments

  1. Maggie Adan 16 Nov 2021 Reply

    Hi! You mentioned “we notes” re: mushroom soy sauce, but I cannot seem to find the notes?

    1. Jeeca 16 Nov 2021 Reply

      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 ◡̈

  2. Dani 22 May 2022 Reply

    5 stars
    So so yummy! Thank you for sharing this recipe ❤️

    1. Jeeca 23 May 2022 Reply

      Thanks Dani ◡̈

  3. Zen 3 Oct 2022 Reply

    5 stars
    Hi! I see sesame oil in the ingredients but couldn’t find it in the instructions. When do you normally add it? Thanks!

    1. Jeeca 4 Oct 2022 Reply

      Hi Zen, apologies for that! I usually add it after mixing the noodles in. Let me edit the instructions!

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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