Garlic Noodle Salad (Printable Page)

Chilled noodles blended with aromatic garlic oil, fresh veggies, and a tangy soy dressing.

# What You'll Need:

→ Noodles

01 - 8.8 oz dried wheat noodles (e.g., 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 chopped fresh cilantro leaves

→ 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)

# Step-by-Step Guide:

01 - Cook noodles following package directions. Drain and rinse under cold water to halt cooking. Place in a large bowl.
02 - Heat neutral oil in a small saucepan over medium-low heat. Add minced garlic and sauté gently until fragrant and golden, about 2–3 minutes. Remove from heat, stir in toasted sesame oil, and let 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 coat evenly.
05 - Add carrot, bell pepper, cucumber, spring onions, and cilantro to the noodles. Toss gently to blend.
06 - Transfer salad to serving dishes. Sprinkle with toasted sesame seeds and serve with lime wedges if desired.

# Expert Tips:

01 -
  • The garlic oil hits that perfect balance between fragrant and not overwhelming—it builds flavor without taking over the whole dish.
  • You can make it in 30 minutes flat, and it tastes even better the next day if you have leftovers.
  • It's endlessly flexible, so you can raid your fridge and use whatever vegetables are looking sad and need eating.
02 -
  • Let the garlic oil cool before tossing it with the noodles or you'll end up with mushy, overcooked strands—patience here is non-negotiable.
  • Add the vegetables just before serving if you can, because raw vegetables will weep liquid into the dressing within a few hours and make everything soupy, even though the leftovers still taste fine the next day.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes—the difference between flat and genuinely nutty is worth those two minutes.
  • Don't skip the cold water rinse after cooking the noodles; it stops them from cooking further and removes excess starch so they don't clump together.
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