Garlic Butter Fusion Noodles

Technically we're cheating with this recipe that doesn't use 'oil' but definitely uses 'butter'. But hey, who doesn't like a treat every now and then? And trust me: this is a treat for your tastebuds!


Time needed: 25 minutes



You'll need:

  1. One packet of spaghetti

  2. 1/2 cup vegan butter or 1 stick of vegan butter (my favorite brand is Earth balance buttery sticks)

  3. 2 tablespoons of minced garlic (I get mine from Costco) or one bulb of fresh garlic

  4. One packet or 12 oz of thawed plant-based ground beef (favorite brands - Impossible burger & Beyond Burger)

  5. One handful of fresh basil leaves - chopped

  6. Two sprigs of scallions - chopped

  7. One teaspoon vegan fish sauce

  8. 1.5 tablespoons of vegetarian mushroom-flavored stir fry sauce

  9. 1.5 tablespoons of hoisin sauce

  10. 2 tablespoons of chili flakes (adjust amount for your spice preference)

  11. 1/2 tablespoon Chinese five spice mixture

  12. A sprinkle of toasted sesame seeds - as a garnish


Make it:




  1. Boil spaghetti until al-dente - do not overcook

  2. Set aside about 1/2 cup of the spaghetti water and drain the rest

  3. To a wok on medium heat, add butter and allow to melt

  4. Add in minced garlic or mince the fresh garlic and then add it in to wok

  5. Add in ground beef to the Wok and mix well with the garlic and butter

  6. Add in fish sauce, mushroom-flavored stir fry sauce, and hoisin sauce and stir well

  7. Stir in chili flakes and Chinese five spice mixture and allow the mx to combine for about 3 minutes

  8. Mix in cooked spaghetti noodles and combine well with the ground beef, spices and sauce.

  9. Add a little (about 1/3rd cup) of the leftover spaghetti water and mix in

  10. Add chopped scallions and 3/4 of the basil and toss with noodles to combine

  11. Serve hot with the rest of the fresh basil and garnish with toasted sesame seeds

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