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  • Jeeca Jeeca
  • - November 16, 2023
  • - 11:42 pm

Soy Butter Garlic Noodles (Vegan)

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Soy Garlic Butter Noodles in a bowl

These Soy Garlic Butter Noodles are easy to make yet packed full of that delicious buttery garlicky goodness. This recipe is These Soy Garlic Butter Noodles are easy to make yet packed full of that delicious buttery garlicky goodness.

THE INSPIRATION FOR THIS NOODLE RECIPE

This recipe is inspired by the garlic noodles from the renowned Crustacean and Thanh Long restaurants in San Francisco, which specialize in their crab—and of course the noodles. Those noodles I had back when I was around 12 years old during my first trip to the US were perfectly cooked with each chewy bite boated in this delicious buttery and garlicky sauce, with hints of umami—something I really enjoyed and still remember to this day.

Soy Garlic Butter Noodles in a wok

WHAT NOODLES SHOULD I USE?

I used guan miao or knife cut noodles because I love the curly edges of these noodles, but you can use other wheat noodles or even pasta for this recipe! Be sure not to overcook your noodles and save some of the noodle or pasta water to use for later.

Guan Miao Knife Cut Noodles

INGREDIENTS YOU’LL NEED

NOODLES

  • 6 oz dry noodles of choice I used guan miao or knife cut noodles
Guan Miao Knife Cut Noodles

SAUCE

  • 2 tbsp vegan butter , unsalted
  • 1 green onion , white and green parts separated
  • 5 cloves garlic , minced
  • 1/2 to 1 tbsp soy sauce or to taste
  • 2 tsp dark mushroom soy sauce optional for color
  • 1 tbsp vegetarian oyster sauce or more to taste
  • 2 to 4 tsp sugar adjust to taste

TO FINISH

  • 2-4 tbsp noodle water
  • 1-2 tsp chili oil optional for heat
  • Drizzle sesame oil to taste
Ingredients for the soy garlic butter noodles

PREPARE THE NOODLES

  • Heat a pot of water to cook the noodles.
  • Add the noodles to the pot of water. Cook until al dente and still very chewy. Reserve some of the noodles water. Drain the noodles from the water.
Cooking knife cut wheat noodles
Cooking knife cut wheat noodles
Noodle water

STIR-FRYING THE AROMATICS IN BUTTER

  • Meanwhile, heat a wok or skillet over medium heat.
  • Melt the butter. Add in the white parts of the green onion.
  • Allow to lightly brown before adding the garlic. Sauté the garlic until aromatic, around 1 minute.
Melted vegan butter in a wok
Stir-frying scallions in melted butter
Stir-frying scallions and garlic in melted butter
Stir-frying scallions and garlic in melted butter

SEASON THE SAUCE

  • Lower the heat. Add in the soy sauce, dark soy sauce (if using), vegetarian oyster sauce, and sugar. Mix well and feel free adjust to your taste.
  • Leave for 1-2 minutes or until the sauce starts to caramelize from the sugars.
Bowl of soy garlic sauce for the butter noodles
Soy garlic butter sauce
Simmering the soy garlic butter sauce

ADD THE NOODLES

  • Add the noodles into the sauce. Mix well. Add some pasta or noodle water to loosen the noodles.
  • Taste the noodles and season more, if needed.
  • Finish the noodles with chili oil and sesame oil, if desired.
  • Serve while hot and enjoy!
Add cooked noodles to the wok with sauce
Soy Garlic Butter Noodles in a wok
Soy Garlic Butter Noodles in a wok
Soy Garlic Butter Noodles in a wok
Soy Garlic Butter Noodles in a bowl

OTHER NOODLE RECIPES TO TRY

  • Cilantro Lime Noodles
  • Shoyu Udon
  • Basil & Garlic Oil Noodles
  • Pad Thai
  • Wonton Noodle Soup
  • Saucy Ramen Noodles
  • Wonton Noodle Soup
  • Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
  • Jjajangmyeon (Noodles in Black Bean Sauce)

Looking for more Vegan Asian recipes?

You can get a copy of my 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
Soy Garlic Butter Noodles in a wok

Soy Butter Garlic Noodles

5 from 1 vote
These Soy Garlic Butter Noodles are easy to make yet packed full of that delicious buttery garlicky goodness.
This recipe is inspired by the garlic noodles from the renowned Crustacean and Thanh Long restaurants in San Francisco, which specialize in their crab—and of course the noodles. Those noodles I had back when I was around 12 years old during my first trip to the US were perfectly cooked with each chewy bite boated in this delicious buttery and garlicky sauce, with hints of umami—something I really enjoyed and still remember to this day.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Asian, Chinese, East Asian
Servings 2 servings
Calories 424 kcal

Ingredients
 
 

NOODLES

  • 6 oz dry noodles of choice I used guan miao or knife cut noodles

SAUCE

  • 2 tbsp vegan butter , unsalted
  • 1 green onion , white and green parts separated
  • 5 cloves garlic , minced
  • 1/2 to 1 tbsp soy sauce or to taste
  • 2 tsp dark mushroom soy sauce optional for color
  • 1 tbsp vegetarian oyster sauce or more to taste
  • 2 to 4 tsp sugar adjust to taste

TO FINISH

  • 2-4 tbsp noodle water
  • 1-2 tsp chili oil optional for heat
  • Drizzle sesame oil to taste

Instructions
 

  • Heat a pot of water to cook the noodles.
  • Add the noodles to the pot of water. Cook until al dente and still very chewy. Reserve some of the noodle water. Drain the noodles from the water.
  • Meanwhile, heat a wok or skillet over medium heat.
  • Melt the butter. Add in the white parts of the green onion.
  • Allow to lightly brown before adding the garlic. Sauté the garlic until aromatic, around 1 minute.
  • Lower the heat. Add in the soy sauce, dark soy sauce (if using), vegetarian oyster sauce, and sugar. Mix well and feel free adjust to your taste.
  • Leave for 1-2 minutes or until the sauce starts to caramelize from the sugars.
  • Add the noodles into the sauce. Mix well. Add some pasta or noodle water to loosen the noodles.
  • Taste the noodles and season with more veg oyster sauce or soy sauce and more sugar (to sweeten), if needed.
  • Finish the noodles with chili oil and sesame oil, if desired.
  • Serve while hot and enjoy!

WATCH Video

https://youtube.com/shorts/YFNGiSlpRxA

NUTRITIONAL INFO

Serving: 1serving | Calories: 424kcal | Carbohydrates: 72g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1599mg | Potassium: 292mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg
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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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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