Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, usually 8-10 minutes. Drain the pasta.

Peel and finely chop the garlic. Slice green onions, keeping white parts separate from green tops.

Heat a nonstick skillet over medium-high heat. Add chopped garlic and splash of water, sauté for 1-2 minutes until fragrant.

Add the white parts of the green onions to the skillet. Cook for 2-3 minutes until softened.

Pour in the canned coconut milk and tamari, stirring well. Heat through for about a minute.

Add the cooked pasta and green onion tops into the skillet. Toss everything to coat well.

Plate the Vegan Garlic Noodles hot, optionally topping with vegan Parmesan, chili flakes, or toasted sesame seeds.