Garlic Noodle Salad (Printable)

Chilled noodles coated in garlic oil and soy dressing, combined with crisp, colorful vegetables for a fresh taste.

# What you need:

→ Noodles

01 - 8.8 oz dried wheat noodles (e.g., 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 preferred)
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, rinse under cold water to halt cooking, and transfer to a large bowl.
02 - Heat neutral oil in a small saucepan over medium-low heat. Add minced garlic and cook gently until fragrant and golden, about 2–3 minutes. Remove from heat, stir in toasted sesame oil, and allow to cool slightly.
03 - Whisk together soy sauce, rice vinegar, honey, chili flakes if using, and black pepper in a small bowl.
04 - Pour garlic oil and dressing over cooled noodles and toss thoroughly to coat evenly.
05 - Incorporate julienned carrot, red bell pepper, cucumber, spring onions, and cilantro into the noodles. Toss gently to blend flavors.
06 - Transfer salad to serving dishes. Sprinkle toasted sesame seeds on top and offer lime wedges on the side if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, and most of that time is just waiting for noodles to cook.
  • The garlic oil smells incredible and tastes even better—it's the secret that makes everything sing.
  • You can eat it straight away or make it ahead, and it actually improves as it sits for a few hours.
02 -
  • Cool the garlic oil slightly before tossing it with the noodles, or the heat will make them stick together into one clump—I learned this by wasting a perfectly good batch.
  • Rinse the cooked noodles thoroughly under cold water; this stops the cooking and prevents them from becoming a dense, mushy mass as they cool.
  • Taste the dressing on a cold noodle before you combine everything—it seasons differently when cold, and you want to catch any adjustments now rather than after.
03 -
  • Toast your sesame seeds in a dry pan for just a minute or two before using them; the difference in flavor is worth those two minutes of attention.
  • If you're making this ahead, keep the sesame seeds and cilantro separate and add them just before serving so they stay fresh and don't wilt.
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