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Friday Fuel: Garlic and Shallot Noodles

If you love alliums as much as I do, you will love these shallot and garlic noodles; they are absolutely delicious. Chewy, gingery, sweet yet savory and with a touch of heat. Full of simple ingredients and very easy to make, yet full of flavor and texture.

Ramen noodles are great in soup, but to me, they are even better al dente and pan fried.


For a heartier meal, add your favorite protein or additional sauteed vegetables. Another garnish idea is to load up on fresh herbs like cilantro, basil, and mint. You may even want to chop up romaine lettuce for added crunch and nutrition. Adding red chili flakes while you’re cooking the noodles will give this dish even more spice and heat.

Ready in just 12 minutes, it makes the perfect lunch or busy weeknight dinner.


Shallot & Garlic Noodles

Ready in 12 minutes, Serves one person



  • 1 serving of ramen (2.8 oz)
  • 1 Tbsp vegan butter
  • 1 Tbsp black sesame oil
  • 3 scallions, cut diagonally and chopped into strips
  • 3 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 1 Tbsp mirin
  • 1 Tbsp dark soy sauce
  • 1 Tbsp sweet chili sauce
  • Optional: garnish with toasted sesame seeds



  1. Cook scallions, ginger, and garlic. On medium high heat sauté garlic and shallots with sesame oil and butter in a wok or large frying pan. Add ginger as well.
  2. Cook the ramen noodles. In a bowl add hard ramen noodles and cover with boiling water for about 4 minutes.
  3. Once the scallions are soft, add the rest of the ingredients: Mirin, soy sauce and sweet chili sauce.
  4. Remove the noodles from the hot water. Discard water. Add the ramen noodles to the hot frying pan. Coat in the sauce. Cook until noodles are well coated and sauce thickens as water evaporates (about 2-3 minutes).
  5. Enjoy hot! Garnish with toasted sesame seeds.



Note: this serves ONE person, if you’re having company, double or triple the recipe.






Juli Novotny lives in Southern California with her tribe and spends her days cooking up a storm in her little plant-based kitchen. After owning a gluten-free vegan cookie company for 11 years, Juli has since been cooking for clients, consulting for health food start-ups, and developing recipes for cool, like-minded brands. Last year Juli finished an intensive course in Plant-Based Nutrition through Cornell University online. Her mission is to help people heal, thrive, get strong and change their entire lives simply by following a whole foods plant-based diet. You can find more of her recipes on her food blog: or on IG: @purekitchenblog