Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, then return it to the pot and set aside.

While the pasta is cooking, peel and mince the garlic. Slice the green onions, keeping the white and green parts separate.

Heat a large skillet over medium-high heat. Once hot, add the minced garlic with a tablespoon of water. Stir frequently, adding more water as needed, and cook until fragrant (about 1-2 minutes).

Toss in the white parts of the green onions and sauté for another 3 minutes, adding more water if they start to stick.

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

Add the green parts of the onion and then the cooked pasta into the skillet. Toss everything together using tongs or forks, ensuring the noodles are well coated in the sauce.

Plate the Vegan Garlic Noodles hot, garnished with vegan Parmesan, chili flakes, or extra green onion if desired.