Save There's something about a bowl of cold noodles on a warm afternoon that just hits differently. I discovered this garlic noodle salad by accident, honestly—I had leftover noodles, a collection of vegetables that needed using, and the sudden desire to not turn on my oven. The first time I tossed everything together, the aroma of the garlic oil alone made me realize I'd stumbled onto something special. Now it's my go-to when I want something that feels restaurant-quality but doesn't demand much from me.
I made this for a potluck once when I was short on ideas, and someone actually asked for the recipe halfway through dinner. That moment—when someone stops mid-bite to ask how you made something—that's when you know you've got a keeper. It's been my contribution to summer gatherings ever since.
Ingredients
- 250 g dried wheat noodles: Lo mein, spaghetti, or soba all work beautifully; I've had the best texture with lo mein, which holds the sauce without getting soggy.
- 3 tbsp neutral oil: Grapeseed or vegetable oil work equally well, but avoid anything with a strong flavor that'll compete with the garlic.
- 5 large garlic cloves, finely minced: This is your star ingredient—don't skip it or chop it too coarsely, or you'll miss those golden, fragrant bits.
- 1 tsp toasted sesame oil: Added after cooking, this brings warmth and depth without burning; it's the finishing touch that matters.
- 1 cup carrot, julienned: The sweetness balances the salty-savory dressing, and the crunch keeps things interesting.
- 1 cup red bell pepper, thinly sliced: I love how the color pops, and the slight sweetness rounds out the flavor profile.
- 1 cup cucumber, deseeded and julienned: Deseeding prevents the salad from getting watery as it sits, which I learned the hard way.
- 2 spring onions, thinly sliced: Split the white and green parts and use them at different stages—white parts tossed in, green parts scattered on top for freshness.
- 1/2 cup fresh cilantro leaves, roughly chopped: It adds brightness; if you're not a cilantro person, parsley or mint work just fine.
- 3 tbsp soy sauce: Low-sodium keeps you in control of the salt level, which matters more than you'd think.
- 1 tbsp rice vinegar: This brings a gentle tang that balances the richness of the garlic oil.
- 1 tsp honey or maple syrup: Just enough sweetness to tie everything together without being noticeable.
- 1/2 tsp chili flakes (optional): I add it for a subtle heat that lingers pleasantly—adjust to your taste.
- Freshly ground black pepper: Matters more than you'd expect in a cold dish like this.
- 2 tbsp toasted sesame seeds: The final flourish that adds texture and nutty flavor; toast them yourself if you can.
- Lime wedges (optional): A squeeze of fresh lime at the table brightens everything up.
Instructions
- Cook the noodles until just tender:
- Bring a large pot of salted water to a rolling boil and add your noodles, cooking them according to package time but checking a minute early—you want them tender but still with a slight bite. Drain them in a colander and rinse under cold running water, using your fingers to gently separate any clumps, then transfer to a large mixing bowl while they're still slightly warm.
- Make the golden garlic oil:
- Pour the neutral oil into a small saucepan and set it over medium-low heat, then add your minced garlic and let it cook gently for 2 to 3 minutes, stirring occasionally, until it turns a light golden color and becomes fragrant—this is the moment where everything changes. Remove it from heat, stir in the sesame oil, and let it cool for a minute so it doesn't scramble when it hits the noodles.
- Whisk the dressing to balance:
- In a small bowl, combine the soy sauce, rice vinegar, honey, chili flakes if you're using them, and a few grinds of black pepper, stirring until the honey dissolves and everything tastes bright and balanced. Taste it on a noodle if you can—this is your chance to adjust before everything comes together.
- Combine noodles with oil and dressing:
- Pour the cooled garlic oil and all the dressing over the noodles in their bowl and toss everything together thoroughly, making sure every strand gets coated and the aromatics are evenly distributed. The noodles will glisten and smell incredible at this point.
- Fold in the vegetables with care:
- Add the carrots, red bell pepper, cucumber, and most of the spring onion greens, then toss gently so the vegetables stay crisp and nothing gets crushed. The goal is to combine everything while keeping the texture bright.
- Plate and garnish generously:
- Transfer to a serving platter or into individual bowls, scatter the cilantro and remaining spring onion greens across the top, then finish with a generous handful of toasted sesame seeds. Serve at room temperature or chilled, with lime wedges on the side for anyone who wants that final citrus pop.
Save What I love most about this salad is how it brought my roommates together one random Tuesday. We were all tired and hungry, and instead of ordering takeout, I threw this together in the time it would've taken to wait for delivery. We ate it straight from the bowl standing around the kitchen counter, and it became our unofficial Wednesday tradition after that.
The Magic of Garlic Oil
The garlic oil is what separates this from being just another vegetable noodle dish. When you cook garlic gently in neutral oil, something almost magical happens—the garlic becomes sweet and mellow instead of sharp and raw. The infused oil coats every strand of noodle, and as it cools, the flavors deepen. I used to think garlic oil was complicated or something only restaurants could master, but it's honestly just patience and medium-low heat. Watch it carefully so it doesn't brown—once it turns golden, pull it off the heat immediately.
Why This Works as a Meal
Most cold noodle salads feel incomplete, like they're missing something that would make them satisfying. This one works because the garlic oil provides richness, the vinegar and soy sauce create depth, and the vegetables add texture and brightness. It's substantial enough to be a main dish but light enough that you don't feel heavy afterward. I've served it as a side to grilled chicken, and I've eaten it as my entire dinner—it works either way.
Customizing to Your Taste
One of the best things about this salad is how forgiving it is. If you don't like cilantro, use mint or parsley. If you want more protein, add shredded cooked chicken, crispy tofu, or edamame beans stirred in at the end. If you need it gluten-free, swap the noodles for rice noodles or soba and use tamari instead of regular soy sauce. The foundation is strong enough to handle changes, and sometimes the best versions come from whatever you have on hand.
- Snap peas, shredded cabbage, or thinly sliced radish all bring their own crunch and flavor if you want to swap vegetables.
- A drizzle of chili oil instead of chili flakes gives a different kind of heat and richness.
- Make it ahead and store it in an airtight container—it actually tastes better the next day as the flavors meld.
Save This is the kind of recipe that becomes part of your regular rotation without you planning for it to. It's simple enough that you can make it without thinking, but special enough that it never feels like you're settling.
Recipe FAQs
- → What type of noodles work best?
Dried wheat noodles like lo mein, spaghetti, or soba provide a great texture when chilled. For gluten-free alternatives, rice noodles are recommended.
- → How is the garlic oil prepared?
Neutral oil is gently heated with minced garlic until golden and aromatic, then mixed with toasted sesame oil to add a rich, nutty flavor.
- → Can I adjust the vegetable selection?
Yes, feel free to substitute or add crunchy veggies like snap peas, radish, or shredded cabbage for variety in texture and flavor.
- → How do I add a hint of spice?
Incorporate chili flakes into the dressing to introduce a subtle heat that complements the garlic and soy notes.
- → What garnishes enhance this dish?
Toasted sesame seeds add crunch and nuttiness, while lime wedges offer a bright citrus finish enhancing freshness.
- → Is this suitable for a vegetarian diet?
Yes, this dish contains no animal products and can be enjoyed by vegetarians and those avoiding dairy.