Bring a large pot of salted water to a rolling boil. Add the noodles and cook until just al dente, about 8 minutes, until they have a slight chew and are not mushy. Drain and set aside, reserving a small splash of pasta water.
Heat your wok or deep skillet over medium-high heat until hot. Add the vegan butter or oil, letting it shimmer and become fragrant, about 30 seconds.
Add the minced garlic to the hot oil. Cook, stirring constantly, until fragrant and golden, around 1 minute. You'll smell a rich aroma as the garlic transforms.
Push the garlic to one side of the pan, then pour in the soy sauce and a splash of reserved pasta water. Whisk quickly to create a smooth, glossy sauce that coats the garlic beautifully.
Add the cooked noodles to the pan. Use tongs to toss the noodles vigorously, ensuring each strand is coated in the garlicky sauce. Cook for another 2 minutes until heated through and shiny.
Stir in the nutritional yeast, lemon or lime juice, and chili flakes if using. Taste and adjust seasoning as needed, adding more soy sauce or citrus for brightness. Remove from heat once the noodles are glossy and flavorful.
Transfer the noodles to serving plates. Garnish with additional garlic or herbs if desired, and serve immediately while they’re hot and fragrant.
