Garlic Noodle Salad (Printable)

Chilled noodles tossed in aromatic garlic oil and soy sauce with crisp colorful vegetables and fresh herbs.

# What You 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 optional)
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)

# How-To Steps:

01 - Prepare noodles according to package directions, then drain and rinse under cold water to halt cooking. Place noodles in a large bowl.
02 - In a small saucepan over medium-low heat, warm neutral oil. Add minced garlic and sauté until fragrant and golden, approximately 2–3 minutes. Remove from heat and stir in toasted sesame oil. Allow to cool slightly.
03 - Whisk together soy sauce, rice vinegar, honey, chili flakes if using, and freshly ground black pepper in a small bowl.
04 - Pour garlic oil and dressing over cooled noodles. Toss thoroughly to ensure even coating.
05 - Fold in julienned carrot, bell pepper, cucumber, sliced spring onions, and chopped cilantro. Toss gently to combine all ingredients.
06 - Transfer salad to serving plate or individual bowls. Sprinkle with toasted sesame seeds and add lime wedges if desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, no fancy techniques or patience required.
  • The garlic oil is so aromatic and addictive that you'll find yourself making double batches just to have it on hand.
  • Cold noodles are surprisingly satisfying on days when you want something light but filling.
  • Everything can be prepped ahead, making it perfect for meal prep or unexpected guests.
02 -
  • Rinsing the cooked noodles in cold water is non-negotiable—skip this step and you'll have a clumpy mess no amount of oil can fix, a lesson taught to me by a sad bowl of stuck-together strands.
  • The garlic oil must be cooled before it touches the noodles or you risk cooking them again, turning them mushy; patience here pays dividends in texture and taste.
  • Don't dress the salad more than a few hours ahead or the noodles will absorb all the liquid and become gummy, though leftovers are still delicious the next day if you keep the dressing separate until serving.
03 -
  • Toast your own sesame seeds in a dry skillet for a minute or two before using them; the difference between toasted and untoasted is night and day, and it takes almost no time.
  • If you're prepping this ahead, keep the noodles, vegetables, and dressing in separate containers until you're ready to serve, then assemble everything just before eating so the textures stay bright and distinct.
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