Garlic Noodle Salad (Printable)

Cold noodles tossed in garlic oil with colorful vegetables and zesty soy dressing for a light 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 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 roughly chopped fresh cilantro leaves

→ Dressing

10 - 3 tbsp soy sauce (low sodium if 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)

# Steps:

01 - Prepare noodles according to package directions. 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 fragrant and golden, approximately 2 to 3 minutes. Remove from heat, stir in toasted sesame oil, and allow to cool slightly.
03 - Combine soy sauce, rice vinegar, honey or maple syrup, 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 salad to serving dish or individual bowls. Sprinkle with toasted sesame seeds and offer lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, no stress involved.
  • The garlic oil is addictive—you'll find yourself making extra just to drizzle over other meals.
  • It tastes even better the next day once all the flavors get cozy with each other.
  • It's naturally vegetarian and dairy-free, so no one feels left out.
02 -
  • Cooling the garlic oil completely before tossing with the noodles matters more than you'd think—if it's too hot, it can wilt everything and lose that crisp texture you want.
  • Don't be shy about tossing the noodles thoroughly with the dressing—they need to soak it up while they're still warm enough to absorb the flavor.
  • Deseeded cucumber is the difference between a salad that stays crunchy and one that turns into a soggy mess by day two.
03 -
  • If you burn the garlic even slightly, start over—there's no rescuing it, but honestly, that burnt edge isn't entirely unwelcome if it's just barely there.
  • Mincing garlic by hand instead of using a press gives you better texture and more control over the cooking process.
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