Cook the noodles in a large pot of salted boiling water until just al dente, about 8-10 minutes. Drain and toss with a little oil to prevent sticking.
While the noodles cook, mince the garlic finely to release maximum aroma and set aside.
Heat a tablespoon of vegan butter or coconut oil in a skillet or wok over medium heat until shimmering and fragrant.
Add the minced garlic to the hot skillet, cooking for about 1 minute until fragrant and just golden, making a sizzling sound. Stir constantly to prevent burning.
Pour in the soy sauce, lemon juice, and toasted sesame oil, stirring well to combine. Let the mixture simmer for 1-2 minutes until slightly thickened and fragrant.
Add the drained noodles directly into the skillet, tossing vigorously with tongs or a fork to coat each strand evenly with the garlicky sauce. Cook for another 1-2 minutes, allowing flavors to meld.
Remove from heat and transfer to serving bowls. Garnish with sliced green onions for a fresh, bright finish.
Serve immediately while hot, enjoying the aroma of garlic and the silky texture of the noodles.
