Garlic Noodle Salad (Print)

Cold garlic noodles mixed with soy sauce and colorful fresh vegetables for a light, vibrant dish.

# Components:

→ 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 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 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 directions. Drain and rinse under cold water to halt cooking. Place in a large bowl.
02 - Heat neutral oil over medium-low heat in a small saucepan. Add minced garlic and cook until fragrant and golden, about 2–3 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 dishes. Garnish with toasted sesame seeds and lime wedges if desired.

# Chef Secrets:

01 -
  • It comes together in less than half an hour, which means you can have a restaurant-quality meal without the stress.
  • The garlic oil gives you that umami depth that makes every bite feel intentional, even though you're just tossing vegetables and noodles together.
  • It tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • Cooling the garlic oil before tossing is non-negotiable; if it's still hot, it will wilt your vegetables and turn cilantro gray, so be patient with this step.
  • The noodles absolutely need to be rinsed under cold water after cooking, otherwise they'll stick together in one starchy clump and your salad will feel heavy instead of bright.
03 -
  • Mince your garlic as finely as possible so it infuses the oil evenly and doesn't leave harsh, chunky pieces that catch in your teeth.
  • Toasting your own sesame seeds in a dry pan for a minute or two before using them makes them taste deeper and more complex than store-bought pre-toasted ones.
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