Garlic Noodle Salad (Printable)

Cold noodles tossed in garlic oil, soy sauce, and fresh crunchy vegetables for a light, flavorful 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)
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, rinse under cold water, and place in a large bowl.
02 - Heat neutral oil in a small saucepan over medium-low. Add minced garlic and cook gently until fragrant and golden, about 2–3 minutes. Remove from heat, stir in 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. Toss thoroughly to coat evenly.
05 - Incorporate carrots, bell pepper, cucumber, spring onions, and cilantro. Toss gently to combine.
06 - Transfer to serving dishes, sprinkle with toasted sesame seeds, and garnish with lime wedges if desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, making it perfect for those nights when cooking feels like a luxury rather than a chore.
  • The garlic oil is addictively aromatic and tastes infinitely better than any bottled dressing hiding in your pantry.
  • Every vegetable stays crisp and colorful, so you feel like you're actually nourishing yourself with something beautiful.
02 -
  • Don't skip the cooling step for the garlic oil—warm oil dumped onto hot noodles will cook the vegetables and turn them into mush instead of keeping them crisp.
  • If you're making this ahead, store the noodles and vegetables separately from the dressing and toss everything together just before serving, otherwise the noodles absorb all the liquid and turn dense.
  • Taste as you go when adding chili flakes—it's easier to add heat than to take it away, and everyone's tolerance is different.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes until fragrant—it transforms them from bland to absolutely essential.
  • If you're serving this later, keep the noodles, vegetables, and dressing in separate containers and assemble just before eating so nothing gets soggy.
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