Bring a large pot of salted water to a rolling boil and cook the noodles until just al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
While the noodles cook, heat a large skillet over medium heat and add the vegan butter. Let it melt and shimmer, filling the kitchen with a rich aroma.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly until it turns golden and fragrant. Be careful not to burn it, as this will introduce bitterness.
Pour in the soy sauce and add a splash of lemon juice, stirring quickly to combine. Let the mixture simmer for a minute until it slightly thickens and coats the garlic evenly.
Add the drained noodles to the skillet, tossing with tongs to coat them thoroughly with the garlicky sauce. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up and create a glossy coating.
Sprinkle in the red pepper flakes and drizzle the sesame oil over the noodles. Toss again to distribute evenly and infuse with smoky aroma. Taste and adjust seasoning if needed.
Cook for another 30 seconds to ensure everything is heated through and fragrant. Remove from heat and transfer to serving bowls.
Garnish with chopped scallions or cilantro if desired, and serve immediately with optional lemon wedges for an extra zing.
