Garlic Noodle Salad (Printer view)

Chilled noodles tossed in garlic oil and soy with crisp, colorful vegetables for a refreshing meal.

# What You'll 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 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 to halt cooking, and place in a large bowl.
02 - Heat neutral oil in a small saucepan over medium-low heat. Add minced garlic and cook gently until golden and aromatic, about 2 to 3 minutes. Remove from heat, stir in sesame oil, and allow to cool.
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, tossing thoroughly to coat evenly.
05 - Incorporate carrots, bell pepper, cucumber, spring onions, and cilantro. Toss gently to combine all ingredients.
06 - Transfer to serving dish or individual bowls, sprinkle toasted sesame seeds on top, and offer lime wedges if desired.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means dinner can happen on even your busiest days.
  • The garlic oil is so addictive you'll find yourself making extra just to drizzle over other dishes.
  • Cold noodles mean you can prep everything ahead and throw it together when hunger strikes.
02 -
  • Never add the dressing to warm noodles; they'll absorb it unevenly and the oil will separate once cooled, leaving you with puddles of grease.
  • The vegetables should go in after the noodles are dressed and cooled, not before; they'll release water and dilute everything you've built.
  • Taste everything before it hits the bowl—soy sauce varies wildly by brand, and you might need to adjust the vinegar or honey to make it sing in your kitchen.
03 -
  • Toast your sesame seeds in a dry pan for one minute before sprinkling; the difference between raw and toasted is the difference between background music and a song you can't stop humming.
  • Keep the garlic oil separate from the dressing until you're ready to toss; this gives you control over salt and acid ratios, which vary depending on your noodles and your mood.
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