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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.
Prep Time 5 minutes
Cook Time 15 minutes
Garlic Roast Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Asian, Fusion, Japanese
Servings 2 people
Calories 524 kcal


  • Aluminum Foil


Roasted Garlic

Garlic Miso Butter Base


  • 6 oz dry wheat noodles of choice or pasta, really up to you!

For Serving

  • Chopped scallions or green onions


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.


  • 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!




  • 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. 


  • 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.


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 :)