Cook the Pasta: Bring a large pot of salted water to a boil, then add your thin noodles. Cook according to package directions until al dente, usually about 4-6 minutes. Drain, but remember not to rinse!

Prep Garlic and Onions: While the pasta cooks, peel and finely mince enough garlic for robust flavor, approximately 1-2 cloves. Chop the green onions, separating the white parts from the green tops.

Sauté Garlic: In a nonstick skillet, heat over medium-high. Add the minced garlic with a tablespoon of water. Sauté until fragrant and lightly golden, about 1-2 minutes. Add more water if it starts to stick!

Add Onions: Toss in the white parts of the green onions and sauté for an additional 3 minutes, stirring occasionally and adding water as needed.

Combine the Sauce: Stir in the canned coconut milk and reduced sodium tamari/soy sauce. Heat for about 1 minute, letting the flavors meld together.

Toss in Noodles: Add the drained pasta to the skillet, gently tossing it with the creamy sauce until well coated and heated through.

Garnish and Serve: Dish up the noodles hot! Garnish with green parts of the scallions, and optionally sprinkle with chili flakes or sesame seeds.