If you’re a garlic lover, these Quick and Easy Garlic Noodles are for you! They’re packed with delicious garlic flavor, that’s more warm and nutty than strong. These delicious noodles are great for a quick, vegan friendly, lunch that can easily be paired with extra veggies or protein.
Noodles are one of my favorite comfort foods and I’ve been eating a lot of them lately. There’s so much going on in our country/world right now and the rising price of groceries is one thing that affects all of us (among many others). I’m committed to sharing as many quick, easy and budget friendly recipes as I can and these Vegetarian Garlic Noodles fit into all of those categories! They’re delicious and perfect for lunch or dinner.
Why You’ll Love These Flavorful Garlic Noodles
Easy to make – This recipe only takes about 15-20 minutes to prepare, and there’s just about 7 ingredients involved, which you may already have on hand. These noodles are perfect for an easy lunch that you can throw together quickly.
Packed with flavor – These noodles are packed with garlic flavor, but it’s more of a warm nutty garlic flavor, as opposed to raw garlic. There may be minimal ingredients in this recipe, but it really is packed with flavor. Garlic has such great flavor by itself, and then it’s enhanced by the soy sauce, maple syrup and sesame oil. The garlic gets toasted in oil, giving it a warm, nutty flavor.
Versatile – You can enjoy these garlicky noodles by themselves or you can pair them with cooked vegetables or a protein of your choice, like tofu. They can be a main dish or a side dish.
Why Your Body Will Love These Garlicky Noodles
Cardiovascular Health – Garlic contains allicin, which is a sulfur containing compound that is responsible for the pungent taste and smell of garlic. Allicin has vasodilatory effects, which help to relax blood vessels and improve blood flow inside of your body. This can lower blood pressure, which then reduces the risk for heart attack and stroke.
Immune System Function – Garlic is said to have both antimicrobial and anti-viral properties, which can boost your immune system and help prevent viruses from entering host cells, or from replicating inside of your cells. Garlic may also help stimulate the action and production of immune cells, which then can help the body’s ability to fight disease and infeciton.
Antioxidants – Allicin also has strong antioxidant activity, which can help protect cells in your body from damage by free radicals. Free radicals are atoms that are unstable and therefore can cause disease and inflammation inside of your body. Antioxidants are able to donate electrons to these free radicals, therefore making them stable.
Garlic Noodle Recipe Ingredients
Noodles – This recipe could be made using spaghetti noodles, but I would suggest using an Asian style noodle if you can. I love the wheat stir fry noodles that I buy at Trader Joe’s (pictured above). You could also just use a couple packages of ramen noodles and discard the seasoning packet.
Garlic – This recipe is all about the garlic so you want to make sure to use fresh garlic for this recipe. I wouldn’t recommend using jarred minced garlic, but if that is what you prefer it can certainly be used.
Oil – You want to use a neutral flavored oil for this recipe, rather than something like olive oil. I would suggest avocado oil, canola oil, safflower oil or grapeseed oil.
Tamari – Tamari is a little darker and more full bodied than soy sauce, which I prefer, but you can also use soy sauce. Low sodium is great if you can find it.
Maple Syrup – I use pure maple syrup, or honey, as a sweetener in most of my recipes. You could also use white or brown sugar instead.
Garnishes – I like to garnish these garlic noodles with thinly sliced scallions and toasted sesame seeds.
How To Make Quick and Easy Garlic Noodles
Cook noodles according to package directions. Drain well and set aside. I used wheat stir fry noodles that come pre-cooked, but I did boil them in hot water for 2-3 minutes beforehand so that they could easily and quickly blend into the sauce.
To a small bowl, add in the tamari, sesame oil, maple syrup, rice wine vinegar and salt. Mix well and set aside.
Heat a large skillet over medium heat. Once pan is hot, add in 2 tablespoons of neutral flavored oil and the minced garlic. Cook until garlic is fragrant and just starting to become golden brown, about 60 seconds.
Next, add in the cooked noodles and then pour the sauce over them. Mix everything together well and let cook for another 2-3 minutes. I like to let the noodles brown a little bit in the frying pan. Season with extra salt or tamari, if needed. Turn the heat off and stir in the sliced green onions. Top with toasted sesame seeds and enjoy!
Recipe Frequently Asked Questions
This recipe is already vegan.
Make this recipe gluten free by using gluten free noodles and a gluten free soy sauce, or tamari.
How long do leftovers last? If stored in an air-tight container, leftovers should last about 4-5 days. Re-heat leftovers in the microwave or in a pan on the stovetop.
Can extra vegetables be added? Yes, you can definitely add any extra vegetables or protein you like to these garlic noodles. I would suggest stir frying them first and then adding in the garlic and noodles.
Can garlic powder be used instead of garlic? No, unfortunately this recipe really relies on the fresh garlic to make it pop, so I wouldn’t recommend using garlic powder instead.
Are these noodles spicy? No, I wouldn’t say they are spicy but they do have a strong garlic flavor.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Delicious Vegetarian Noodle Recipes?
If you’re a garlic lover, these Quick and Easy Garlic Noodles are for you! They’re packed with delicious garlic flavor, that’s more warm and nutty than strong. These delicious noodles are great for a quick, vegan friendly, lunch that can easily be paired with extra veggies or protein.
Ingredients
1 lb 5 oz pre-cooked Thai wheat noodles*
2 tablespoons neutral flavored oil, such as avocado, canola or safflower
4–6 large cloves garlic, depending on how garlicky you want your noodles to be
1/4 cup tamari, or soy sauce (I like to use low sodium)
2 teaspoons toasted sesame oil
1/2 teaspoon rice wine vinegar
1 1/2 teaspoons pure maple syrup
Thinly sliced green onion, for garnish
Toasted sesame seeds, for garnish
Salt, to taste
Instructions
Cook noodles according to package directions. Drain well and set aside. I used wheat stir fry noodles that come pre-cooked, but I did boil them in hot water for 2-3 minutes beforehand so that they could easily and quickly blend into the sauce.
To a small bowl, add in the tamari, sesame oil, maple syrup, rice wine vinegar and salt. Mix well and set aside.
Heat a large skillet over medium heat. Once pan is hot, add in 2 tablespoons of neutral flavored oil and the minced garlic. Cook until garlic is fragrant and just starting to become golden brown, about 60 seconds.
Next, add in the cooked noodles and then pour the sauce over them. Mix everything together well and let cook for another 2-3 minutes. I like to let the noodles brown a little bit in the frying pan. Season with extra salt or tamari, if needed. Turn the heat off and stir in the sliced green onions. Top with toasted sesame seeds and enjoy!
Notes
*1 lb 5 oz was just the measurement of the box of noodles that I used. You don’t have to use that exact same amount, just similar.
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.
Prep Time: 10 mins
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