Garlic Noodle Salad (Printable)

Cold noodles tossed in garlic oil, soy sauce, and fresh vegetables for a vibrant, easy dish.

# What You'll 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 - 1/2 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 - 1/2 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 thoroughly with cold water to halt cooking. Place in a large bowl.
02 - Heat neutral oil over medium-low heat in a small saucepan. Add minced garlic and cook gently until fragrant and golden, approximately 2–3 minutes. Remove from heat and stir in toasted sesame oil. Let cool.
03 - Combine soy sauce, rice vinegar, honey or maple syrup, chili flakes if using, and freshly ground black pepper in a small bowl. Whisk until blended.
04 - Pour garlic oil and dressing over cooled noodles. Toss thoroughly to coat all strands evenly.
05 - Incorporate julienned carrot, sliced bell pepper, cucumber, spring onions, and cilantro leaves. Toss gently to integrate components.
06 - Transfer to serving dishes. Sprinkle with toasted sesame seeds and offer lime wedges alongside if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes with barely any cooking, making it perfect for days when heat is your enemy.
  • The garlic oil does something magical—it's rich and fragrant without feeling heavy, and it clings to every strand of noodle.
  • You can throw in whatever vegetables you have lingering in your crisper drawer and it somehow just works.
02 -
  • Rinsing the noodles thoroughly under cold water is non-negotiable—it stops them from cooking further and prevents clumping.
  • The garlic oil needs to cool slightly before mixing with the dressing, or it can wilt the vegetables and throw off the flavor balance.
  • Don't dress the salad too far in advance if you want maximum crunch—30 minutes to an hour before eating is the sweet spot, though it keeps well for up to 2 days if you store dressing separately.
03 -
  • Toast your own sesame seeds in a dry pan for 2–3 minutes before using—the difference between store-bought and fresh-toasted is revelatory.
  • If your cucumber keeps releasing water and making the salad soggy, salt your julienned cucumber lightly and let it sit for 10 minutes, then pat it dry before tossing.
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