Garlic Noodle Salad (Print)

Cold noodles tossed in garlic oil and soy dressing with fresh veggies for a bright, flavorful 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 julienned carrot
06 - 1 cup thinly sliced red bell pepper
07 - 1 cup deseeded and julienned cucumber
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 and rinse under cold water to halt cooking; place in a large bowl.
02 - Warm neutral oil in a small saucepan over medium-low heat. Cook minced garlic until aromatic 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 freshly ground black pepper in a small bowl; whisk until blended.
04 - Pour garlic oil and dressing over cooled noodles; toss thoroughly to coat evenly.
05 - Add carrot, red bell pepper, cucumber, spring onions, and cilantro to the noodles. Toss gently until well combined.
06 - Transfer salad to serving dishes; sprinkle with toasted sesame seeds and optionally garnish with lime wedges.

# Expert Advice:

01 -
  • It comes together in the time it takes pasta water to boil, and tastes like you've been cooking all afternoon.
  • The garlic oil is the secret weapon—it's more forgiving than you'd think, and once you master it, you'll find yourself making it for everything.
02 -
  • Mince your garlic fine—chunky garlic turns acrid and ruins everything, and I learned that lesson the expensive way.
  • Cool the garlic oil before it touches the noodles, or you'll end up with warm noodles that lose their crisp vegetables to steam.
03 -
  • Toast your own sesame seeds if you have time—store-bought is fine, but ones you've warmed in a dry pan for two minutes taste like they mean something.
  • A squeeze of lime at the very end feels less like a finishing touch and more like you've been cooking with intention all along.
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