Pin It There's something about the smell of garlic hitting hot oil that instantly transports me to a small kitchen in summer, when the last thing anyone wants is a heavy meal. My neighbor once handed me a container of this garlic noodle salad on a sweltering afternoon, and I remember being skeptical at first—cold noodles seemed too simple to be interesting. But one bite changed everything. The way the toasted sesame oil clung to each strand, how the garlic infused every bite with warmth, and the crunch of fresh vegetables against soft noodles created this perfect balance I couldn't stop eating.
I've made this for potlucks more times than I can count, and there's always a moment when someone asks for the recipe with that genuine "I need this in my life" tone. Once, I brought it to a dinner party where everyone else brought heavy casseroles, and mine was the only plate that emptied. My friend Sarah even said it reminded her of eating street food in Bangkok, which felt like the highest compliment at the time.
Ingredients
- Dried wheat noodles (250 g): Lo mein, spaghetti, or soba all work beautifully here. I learned that rinsing them in cold water after cooking isn't just for temperature—it stops the cooking process and keeps them tender instead of mushy.
- Neutral oil (3 tbsp): Grapeseed or vegetable oil lets the garlic shine without competing flavors. Avoid olive oil, which can taste bitter when infused this way.
- Garlic cloves (5 large), finely minced: This is where the magic happens. Don't skip mincing finely; chunky garlic can overpower instead of perfume.
- Toasted sesame oil (1 tsp): Just a small amount goes a long way. The toasted variety has more depth than regular, so don't be tempted to increase the amount.
- Carrot (1 cup), julienned: Raw and crisp is the goal here. The sweetness of carrots balances the savory garlic perfectly.
- Red bell pepper (1 cup), thinly sliced: I choose red for its subtle sweetness and vibrant color, but yellow or orange work just as well.
- Cucumber (1 cup), deseeded and julienned: Deseeding prevents the salad from becoming watery. This small step makes a real difference in texture.
- Spring onions (2), thinly sliced: Save some of the green tops for garnish—they add a fresh, mild onion flavor at the end.
- Fresh cilantro (1/2 cup), roughly chopped: If cilantro isn't your thing, parsley works in a pinch, though cilantro's brightness really belongs here.
- Soy sauce (3 tbsp): Low-sodium versions give you control over saltiness. Tamari works if you're avoiding wheat.
- Rice vinegar (1 tbsp): This gentle vinegar won't overpower like white vinegar would. It adds brightness without sharpness.
- Honey or maple syrup (1 tsp): Just enough to round out the flavors and balance the salt. Don't skip this small ingredient.
- Chili flakes (1/2 tsp, optional): Add these only if you want heat. I go without them usually, but sometimes sprinkle some on individual servings.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you can; they're fresher and taste noticeably better than pre-toasted versions.
- Lime wedges (optional): A squeeze of lime at the table brightens everything. Serve them on the side so people can adjust to taste.
Instructions
- Bring water to a boil and cook the noodles:
- Follow the package timing, but start testing a minute early. You want them tender but still with a slight bite, not soft. Once they're perfect, drain and rinse under cold running water while gently separating them with your fingers so they don't clump together.
- Make the infused garlic oil:
- Heat the neutral oil in a small saucepan over medium-low heat until it shimmers slightly. Add your finely minced garlic and listen for a gentle sizzle—this should be calm, not aggressive. After 2 to 3 minutes, when the garlic turns light golden and smells incredible, remove the pan from heat and stir in the sesame oil. Let it cool for a few minutes before using.
- Whisk together the dressing:
- In a small bowl, combine soy sauce, rice vinegar, honey, chili flakes if using, and black pepper. Taste a tiny spoonful on your finger—the flavors should feel balanced, not too salty or too sharp. This is your moment to adjust.
- Combine noodles with the garlic oil and dressing:
- Pour both the cooled garlic oil and the dressing over the noodles in your large bowl. Using two forks or a pair of tongs, toss everything together until every noodle is glossy and coated. This takes a minute or two of gentle tossing.
- Add the vegetables and cilantro:
- Gently fold in all your prepped vegetables and cilantro. Go slowly here so the vegetables stay crisp and don't get crushed. You want pockets of crunch throughout.
- Plate and finish:
- Transfer to a serving platter or individual bowls. Sprinkle the toasted sesame seeds over the top right before serving, and place lime wedges on the side for anyone who wants them.
Pin It There's a quiet satisfaction in making something so simple feel like a celebration. One evening, I made this for myself on the back patio as the sun was setting, with nothing but time and good ingredients, and it reminded me that not every meal needs an occasion—sometimes the meal itself is the moment.
Flavor Layers That Matter
This salad works because every element has a purpose. The garlic oil is rich and aromatic, the dressing adds salt and tang, and the vegetables provide texture and freshness. When you taste each component separately before combining, you understand why they belong together. The honey in the dressing isn't noticeable, but without it, the saltiness feels sharp and incomplete. Similarly, the sesame oil is barely there in terms of amount, yet it transforms the entire dish from plain to distinctive.
How to Serve This
I eat this straight from the bowl when I'm alone, but it looks beautiful on a platter when people are coming over. The colors are naturally vibrant—no plating tricks needed. Cold from the fridge, it's perfect on hot days. Served at room temperature, it becomes something different entirely, with more pronounced flavors. You could even warm it gently in a pan if you suddenly want something comforting instead of refreshing.
Storage and Make-Ahead Ideas
This salad keeps well for up to two days in the fridge, though I find it tastes best within the first day while vegetables are still at their crispest. The noodles soften slightly as they sit, which some people prefer and others don't—it's a matter of personal timing. If you're meal prepping, consider keeping components separate and assembling just before eating.
- Store dressed noodles in an airtight container away from the raw vegetables so everything stays crisp.
- Add protein like shredded cooked chicken, firm tofu, or edamame the night before if you want extra staying power.
- Swap in vegetables based on what's fresh—snap peas, shredded cabbage, or thinly sliced radish all work beautifully here.
Pin It This recipe has become my go-to when I want something that feels effortless but tastes intentional. It's proof that simple ingredients handled with a little care can become something memorable.
Recipe FAQs
- → How do I make the garlic oil for this dish?
Gently sauté minced garlic in neutral oil over medium-low heat until fragrant and golden. Remove from heat, then stir in toasted sesame oil for a rich, aromatic finish.
- → Can I substitute the noodles used here?
Yes, options like soba, rice noodles, or gluten-free noodles work well. Just cook according to package directions and rinse under cold water before tossing.
- → What vegetables are best to include?
Julienned carrots, thinly sliced bell peppers and cucumbers, sliced spring onions, and chopped fresh cilantro provide vibrant colors and crisp texture.
- → How can I add protein to this dish?
Incorporate shredded cooked chicken, tofu, or edamame to boost protein content while maintaining freshness and balance.
- → What dressing components bring flavor to the noodles?
A mix of soy sauce, rice vinegar, honey or maple syrup, chili flakes for heat (optional), and freshly ground black pepper creates a harmonious, savory, and slightly tangy dressing.