Garlic Noodle Salad (Print Version)

Cold noodles dressed with garlic oil, soy sauce, and fresh crisp vegetables for a vibrant dish.

# What You Need:

→ Noodles

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

→ Garlic Oil

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

→ Salad Vegetables

05 - 1 cup carrot, julienned
06 - 1 cup red bell pepper, thinly sliced
07 - 1 cup cucumber, deseeded and julienned
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)

# Directions:

01 - Prepare noodles according to package directions. Drain and rinse under cold water to halt cooking. Place in a large bowl.
02 - Warm neutral oil in a small saucepan over medium-low heat. Add minced garlic and sauté until fragrant and golden, about 2–3 minutes. Remove from heat, stir in toasted sesame oil, and let cool.
03 - Whisk soy sauce, rice vinegar, honey, chili flakes (if using), and black pepper in a small bowl until combined.
04 - Pour garlic oil and dressing over cooled noodles. Toss thoroughly to ensure even coating.
05 - Incorporate carrot, red bell pepper, cucumber, spring onions, and cilantro. Gently toss to mix evenly.
06 - Transfer to serving dish(s). Sprinkle toasted sesame seeds on top and serve with lime wedges if desired.

# Expert Tips:

01 -
  • It's ready in 30 minutes flat, making it perfect for when you want something impressive but aren't frying three pans.
  • The garlic oil is addictive—you'll find yourself making extra batches just to drizzle on other things.
  • Cold noodles taste even better the next day, turning a quick lunch into an even quicker next-day victory.
02 -
  • Do not skip rinsing the noodles after cooking, or they'll clump together into a dense mass that no amount of tossing will fix.
  • Garlic oil can separate and turn dark if left sitting too long—make it fresh no more than an hour before serving, or it loses its bright, fragrant charm.
  • Cucumbers are secretly water balloons waiting to happen; always scoop out the seeds or your noodles will get soggy within an hour.
03 -
  • Keep your garlic minced small and uniform so it cooks evenly and flavors the oil without any raw or burnt pieces hiding throughout.
  • Toast your sesame seeds in a dry pan while the noodles cool—it's a two-minute step that transforms them from ordinary to absolutely essential to the dish.
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