Garlic Noodle Salad Fresh (Printer View)

Cold noodles tossed in aromatic garlic oil, soy, and crisp veggies for a light, flavorful dish.

# 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 julienned carrot
06 - 1 cup thinly sliced red bell pepper
07 - 1 cup deseeded and julienned cucumber
08 - 2 spring onions, thinly sliced
09 - 1/2 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 - 1/2 tsp chili flakes (optional)
14 - Freshly ground black pepper, to taste

→ Garnish

15 - 2 tbsp toasted sesame seeds
16 - Lime wedges (optional)

# Method Steps:

01 - Prepare noodles following package directions. Drain and rinse under cold water to halt cooking. Place noodles in a large bowl.
02 - Warm neutral oil in a small saucepan over medium-low heat. Add minced garlic and sauté gently until fragrant and golden, about 2 to 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 ensure even coating.
05 - Incorporate julienned carrots, bell pepper, cucumber, spring onions, and chopped cilantro. Toss gently to combine.
06 - Transfer to serving plates or bowls. Sprinkle toasted sesame seeds on top and offer lime wedges on the side if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means lunch when you're actually hungry, not an hour later.
  • The garlic oil tastes so good you'll want to pour it over literally everything for the next week.
  • It's one of those dishes that tastes even better the next day when the flavors have had time to get friendly with each other.
02 -
  • Cold noodles and warm oil don't mix well, so let that garlic oil cool slightly before combining or you'll end up with cooked vegetables instead of crisp ones.
  • If you make this ahead, keep the sesame seeds separate and sprinkle them on right before serving, because they get soft and lose their whole personality if they sit in the dressing.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes and your entire kitchen will smell like a high-end restaurant, plus they stay crisp longer.
  • If you're not eating this right away, keep the noodles and vegetables separate from the dressing until just before serving, because time and moisture are not friends with crispness.
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