Garlic Noodle Salad Fresh (Printable)

Cold noodles with garlic oil, soy dressing, and fresh crisp vegetables create a refreshing, easy meal.

# 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 julienned cucumber
08 - 2 thinly sliced spring onions
09 - ½ cup roughly chopped fresh cilantro leaves

→ 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)

# Directions:

01 - Boil noodles as per package directions. Drain, rinse with cold water, and place in a large bowl.
02 - Heat neutral oil over medium-low heat in a small saucepan. Add minced garlic and cook until fragrant and golden, about 2–3 minutes. Remove from heat, stir in toasted sesame oil, and allow to cool slightly.
03 - Whisk soy sauce, rice vinegar, honey, chili flakes if using, and black pepper in a small bowl.
04 - Pour garlic oil and dressing over cooled noodles and toss thoroughly to coat.
05 - Incorporate carrots, red bell pepper, cucumber, spring onions, and cilantro. Gently toss to combine.
06 - Transfer salad to serving dish or individual bowls. Sprinkle with toasted sesame seeds and serve with lime wedges if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, making it perfect when you want something fresh without spending hours in the kitchen.
  • The garlic oil infuses every strand with incredible flavor that tastes way more impressive than the effort requires.
  • It's endlessly adaptable—you can swap vegetables based on what's in your crisper or what's in season.
02 -
  • Don't skip cooling the noodles completely—warm noodles will absorb too much of the dressing and turn gluey, while cool noodles stay separate and allow the flavors to coat evenly.
  • The garlic oil needs to cool slightly before tossing or it will wilt the vegetables; there's a sweet spot where it's warm enough to flavor beautifully but cool enough to preserve the crunch.
  • Taste the dressing before it touches the noodles because you can't really adjust it once everything is combined—trust your palate here.
03 -
  • Toast your own sesame seeds in a dry skillet for 2–3 minutes if you have time—they smell unbelievable and taste noticeably better than pre-toasted seeds that have been sitting in a jar.
  • A microplane zester makes mincing garlic faster and more even than a knife, and the finer pieces infuse the oil even more efficiently, so if you have one, this is the moment to use it.
Return