Begin by boiling a large pot of salted water over high heat. Once boiling, add your chosen pasta and cook according to package instructions, usually about 8-10 minutes for thinner noodles like ramen or angel hair. When al dente, drain the pasta, returning it to the pot without rinsing to keep it starchy for the sauce.

While the pasta cooks, take a chopping board and finely chop your garlic, using 1 to several cloves based on your taste preference. Next, slice the green onions, separating the white parts from the green tops.

In a non-stick skillet, heat a tablespoon of water over medium-high heat. Once simmering, add the chopped garlic and stir for about 1-2 minutes, or until it becomes fragrant and golden.

Next, stir in the white parts of the green onion into the skillet with the garlic and sauté for an additional 3 minutes.

Pour in the creamy canned coconut milk and tamari into the skillet, stirring well to combine. Let the sauce simmer slightly to heat through.

Add the drained pasta directly to the skillet, along with the green parts of the scallions. Toss everything together for 2-3 minutes.

Finally, plate your flavorful Vegan Garlic Noodles and garnish with vegan Parmesan, chili flakes, or toasted sesame seeds.