Garlic Noodle Salad (Printable)

Cold noodles coated in aromatic garlic oil with fresh vegetables and savory dressing for a light, flavorful dish.

# Ingredient List:

→ 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 and 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 preferred)
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 following package instructions. 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 cook 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 black pepper in a small bowl. Whisk until blended.
04 - Pour garlic oil and dressing over cooled noodles. Toss thoroughly to coat evenly.
05 - Incorporate carrots, bell pepper, cucumber, spring onions, and cilantro into noodles. Toss gently to combine.
06 - Transfer to serving bowls or a platter. Sprinkle with toasted sesame seeds and serve with lime wedges if desired.

# Expert Advice:

01 -
  • It comes together faster than you can order delivery, yet tastes like you spent hours in the kitchen.
  • The garlic oil is honestly addictive—I started making extra batches just to drizzle over other meals.
  • It's endlessly customizable, so you can use whatever vegetables are looking sad in your crisper drawer.
02 -
  • Rinse your noodles thoroughly after cooking—this stops them from continuing to cook and prevents them from glueing together as they cool.
  • Make the garlic oil ahead of time and let it cool completely; warm oil will wilt your vegetables and won't coat the noodles evenly.
  • Don't dress the salad more than a few hours ahead of time unless you enjoy a soggy, oil-logged meal by dinnertime.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes before using—the difference in flavor is worth the tiny effort, and your nose will tell you exactly when they're perfect.
  • Keep lime wedges on the table even if people don't use them immediately; a squeeze of lime at the last second transforms a good salad into something memorable.
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