Garlic Noodle Salad (Print Version)

Cold noodles tossed with garlic oil, soy dressing, and colorful fresh vegetables for a light meal.

# 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 - 1/2 cup fresh cilantro leaves, roughly chopped

→ 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)

# How To Make It:

01 - Cook noodles following package instructions. Drain and rinse under cold water to stop cooking. Place in a large bowl.
02 - Warm neutral oil in a small saucepan over medium-low heat. Add minced garlic and cook gently until fragrant and golden, about 2–3 minutes. Remove from heat, stir in toasted 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 and toss well to evenly coat.
05 - Add carrots, red bell pepper, cucumber, spring onions, and cilantro. Toss gently to mix all ingredients.
06 - Transfer salad to serving platter or bowls. Sprinkle toasted sesame seeds on top and serve with lime wedges if desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can have dinner ready while your kitchen stays cool.
  • The garlic oil makes every vegetable taste intentional and special, transforming simple ingredients into something crave-worthy.
  • You can eat it immediately or grab it cold from the fridge the next day, making it a secret weapon for meal prep.
02 -
  • The garlic oil must cool slightly before mixing with the noodles, or it will cook them further and make them soft instead of tender.
  • Don't dress this salad too far in advance if you're serving it warm—the vegetables will wilt and lose their crunch after sitting for more than 20 minutes.
  • If you're making it ahead for the next day, keep the sesame seeds and cilantro separate and add them right before eating so they stay fresh and fragrant.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes—they're fresher, more fragrant, and taste noticeably better than store-bought toasted versions.
  • Make the garlic oil the moment you decide you're cooking, so it has time to cool naturally while you prep vegetables, giving you one less thing to rush.
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