Garlic Noodle Salad (Printable View)

A cold noodle dish tossed in garlic oil, soy sauce, and fresh colorful vegetables for a vibrant meal.

# What You'll Need:

→ Noodles

01 - 8.8 oz dried wheat noodles (lo mein, spaghetti, or soba)

→ Garlic Oil

02 - 3 tbsp neutral oil (grapeseed or vegetable oil)
03 - 5 large garlic cloves, finely minced
04 - 1 tsp toasted sesame oil

→ Salad Vegetables

05 - 1 cup julienned carrot
06 - 1 cup thinly sliced red bell pepper
07 - 1 cup deseeded, julienned cucumber
08 - 2 spring onions, thinly sliced
09 - ½ cup fresh cilantro leaves, roughly chopped

→ Dressing

10 - 3 tbsp soy sauce (low sodium optional)
11 - 1 tbsp rice vinegar
12 - 1 tsp honey or maple syrup
13 - ½ tsp chili flakes (optional)
14 - Freshly ground black pepper, to taste

→ Garnish

15 - 2 tbsp toasted sesame seeds
16 - Lime wedges (optional)

# How To Make It:

01 - Prepare noodles according to package directions. Drain and rinse under cold water to halt cooking. Place in a large bowl.
02 - Heat neutral oil in a small saucepan over medium-low heat. Add minced garlic and sauté gently until golden and fragrant, about 2 to 3 minutes. Remove from heat, stir in toasted sesame oil and allow to cool slightly.
03 - Combine soy sauce, rice vinegar, honey, chili flakes if using, and freshly ground black pepper in a small bowl. Whisk thoroughly.
04 - Pour cooled garlic oil and prepared dressing over the noodles. Toss meticulously to ensure even coating.
05 - Incorporate julienned carrots, sliced bell pepper, cucumber, spring onions, and chopped cilantro. Gently toss to combine all ingredients evenly.
06 - Transfer to serving plates or bowls. Sprinkle with toasted sesame seeds and optionally serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in less than 30 minutes, making it perfect for those nights when you're hungry but uninspired to spend hours cooking.
  • The garlic oil transforms simple noodles into something deeply satisfying, and the vegetables stay crisp and bright instead of wilting into mush.
  • It tastes even better the next day after the flavors have had time to mingle, which means your lunch is already made.
02 -
  • Rinsing the noodles in cold water is non-negotiable—it stops them from continuing to cook and prevents them from turning into a mushy clump.
  • Cook the garlic gently over medium-low heat rather than high heat, because burnt garlic tastes bitter and will haunt your dish; the pale golden stage is exactly where you want to stop.
  • Don't dress the salad too far in advance if you're using delicate vegetables like cucumber, as they'll begin to weep and water down the dressing after an hour or so.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes before using them—the flavor difference between stale pantry seeds and freshly toasted ones is the difference between a good dish and an unforgettable one.
  • Taste the garlic oil before you combine everything with the noodles and adjust the sesame oil ratio; some brands are more assertive than others and you want the balance to feel perfect to your palate.
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