Vegan Garlic Noodles



  • 1 Pack of Barenaked noodles
  • 100g of Shallot or a small red onion
  • 10 cloves of garlic approximately 60g
  • 100g of Snap peas
  • 2 Red Capsicum Peppers
  • 100g Mushrooms
  • 1 bunch of coriander
  • 100g of almonds for toasting/roasting
  • 2 ripe avocado you can never go wrong with avocado
  • 1l of un roasted and unsweetened almond milk or if you have a nut allergy you can substitute oat milk or coconut milk. You will only use approximately 1 cup of milk
  • 1 pack of vegan cheese approximately 5-6 slices
  • 100g of cherry tomatoes.. no more than one small packet
  • Salt for seasoning
  • Pepper for seasoning
  • ½ tablespoon or 2g Chili flake if you want some spice
  • 1 small bottle of olive oil we will use 50g maximum



  • Take all of your vegetables and rinse them under cold water to ensure they are clean before you start cooking. Let the vegetables dry on a paper towel or kitchen towel
  • Open the packet of noodles and run under cold water to loosen up, then drizzle a small amount of olive oil to help the noodles from sticking together
  • Set up your cutting board with your small bowls and have your knife ready
  • Peel your shallot/red onion and then do a very small mince, you don’t want the pieces to big. Once finished put into a bowl
  • Take your garlic cloves and take the ends off then smash with your nice and mince the garlic very small and add to the bowl with the shallot
  • Take your snap peas and cut off the ends to remove the unusable parts
  • Take your Peppers and cut off the top and the bottom, run you knife through the pepper and gently roll to remove the seeds. Next thinly slice the pepper and set aside until use
  • Take your mushrooms and remove the stems, then cut them into 4 pieces
  • Next carefully mince your coriander so it is ready to go during the cooking process
  • Cut your cherry tomatoes in half and half them ready
  • Next carefully cut the avocado in half and remove the seed but leave inside of the skin for now so it doesn’t brown
  • Grab your sautee pan and turn on medium heat and add your almonds to lightly brown, you will know when the finish from the delicious toasted smell approximately 3-5 minutes.
  • Once the almond are down put them on the cutting board to cool and crush or chop slightly
  • Place the pan back onto the heat and set at medium heat and add 2-3 tablespoons or a quick dash of olive oil then add the cherry tomatoes. Then add the peppers, the peas and the mushrooms. 30 second later add the shallot and garlic mix. Use your wooden spoon to lightly mix the ingredients around. Season with salt and pepper
  • Once the mixture is nice golden brown- BUT NOT BURNED!! Add in the almond milk and season with salt and pepper and chili flake if you want some heat. Continuously stir the mixture and let reduce slightly. Then add 3 pieces of cheese. This will allow the cheese to melt and also thicken the sauce.
  • Then add your noodles to the pan and let them cook for 1-2 minutes. This will allow the noodles to heat and then absorb some flavor. During this time scoop the avocado out of the shell and then give a rough chop.
  • Then add the chopped almonds to the mixture and incorporate all the flavors in the pan.
  •  Once you turn off the heat add the avocado and give a nice toss to incorporate
  • Put the finished product onto the serving plate then Finish with some fresh black pepper and garnish with your coriander!


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