Save The first time I made this garlic noodle salad, it was 90 degrees and my kitchen had no air conditioning. I needed something that did not involve turning on the stove for more than ten minutes but still felt like a real meal. The combination of cold slick noodles and that intense garlic oil hit exactly right. Now it is my go to when I want something vibrant but do not want to commit to actual cooking.
I made this for a friend who claimed she hated cold noodle salads. She took one bite and asked for the recipe before she even finished her bowl. The trick is letting that garlic oil cool slightly before tossing it with the noodles so the flavors meld without wilting anything.
Ingredients
- 250 g dried wheat noodles: Lo mein or spaghetti both work beautifully just cook them until they are truly al dente since they will soak up more dressing later
- 3 tbsp neutral oil: Grapeseed or vegetable oil lets the garlic shine without competing flavors
- 5 large garlic cloves: Do not skimp here and mince them finely so they infuse the oil evenly instead of burning
- 1 tsp toasted sesame oil: This rounds out the garlic oil with that nutty finish that makes it taste like restaurant food
- 1 cup carrot julienned: Use a vegetable peeler to make thin ribbons if you do not want to break out a julienne peeler
- 1 cup red bell pepper: The sweetness balances the savory garlic and adds this gorgeous crimson color throughout
- 1 cup cucumber: English or Persian cucumbers work best since they have fewer seeds and more crunch
- 2 spring onions: Slice them thin so you get little bursts of sharp onion in every bite
- 1/2 cup fresh cilantro: Rough chop is fine here you want it to feel generous and abundant
- 3 tbsp soy sauce: Low sodium gives you control over the salt level especially since the garlic oil packs a punch
- 1 tbsp rice vinegar: Just enough acid to cut through the oil without making it taste like a salad dressing
- 1 tsp honey or maple syrup: This tiny bit of sweetness makes the savory flavors pop and balances the soy
- 1/2 tsp chili flakes: Optional but recommended if you like that gentle heat that lingers
- 2 tbsp toasted sesame seeds: Toast them in a dry pan for two minutes until fragrant it makes a huge difference
Instructions
- Cook and chill the noodles:
- Boil the noodles until they are just slightly firmer than you would normally eat them then drain and rinse under cold water until they are completely cool. Spread them on a baking sheet or plate so they do not clump together.
- Infuse the garlic oil:
- Heat the neutral oil in a small saucepan over medium low heat then add the minced garlic and cook slowly until it is fragrant and turning golden. Remove from heat stir in the sesame oil and let it cool for a few minutes so it does not cook the vegetables when you toss everything together.
- Whisk the dressing:
- In a small bowl combine the soy sauce rice vinegar honey chili flakes if using and several grinds of black pepper. Whisk until the honey dissolves completely.
- Toss noodles with garlic oil:
- Pour the warm garlic oil over the cooled noodles and toss thoroughly until every strand is coated. Add the dressing and toss again.
- Add the vegetables:
- Throw in the carrots bell pepper cucumber spring onions and cilantro. Use tongs or your hands to gently fold everything together until the vegetables are evenly distributed.
- Finish and serve:
- Transfer to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and serve with lime wedges on the side if you like that extra brightness.
Save This recipe started as a way to use up random vegetables from my crisper drawer but now I actually buy ingredients specifically for it. There is something about the combination of cold noodles and that garlicky oil that makes it feel substantial without being heavy.
Make It Your Own
I have swapped in snap peas radishes or even shredded cabbage when the mood strikes. The formula is really about the garlic oil and the cold noodles everything else is flexible based on what you have or what looks good at the market.
Meal Prep Magic
This keeps well for two days in the fridge but the vegetables will lose some crunch. I add the fresh herbs and sesame seeds right before serving instead of storing them with the salad to keep everything vibrant.
Protein Add Ons
Shredded chicken seared tofu or edamame make this a complete meal. I cook the protein separately and toss it with the salad at the end so it does not get lost in the noodles.
- Add a soft boiled egg on top for lunch the next day
- Top with crushed peanuts if you want more texture
- Extra lime juice right before serving wakes everything up
Save This garlic noodle salad has become my answer to almost every what should I make question. It is fresh it is fast and somehow it always feels like a treat.
Recipe Q&A
- → How do you prepare the garlic oil for the noodles?
Gently cook finely minced garlic in neutral oil over medium-low heat until golden and fragrant, then stir in toasted sesame oil and let it cool before tossing with noodles.
- → Can I use different types of noodles for this dish?
Yes, wheat noodles like lo mein, spaghetti, or soba work well. For gluten-free options, try rice noodles or gluten-free varieties.
- → What vegetables complement the cold noodle salad?
Julienned carrots, thinly sliced red bell peppers, deseeded cucumbers, spring onions, and fresh cilantro provide vibrant color and texture.
- → How is the dressing made?
A simple blend of soy sauce, rice vinegar, honey or maple syrup, chili flakes (optional), and freshly ground black pepper creates a balanced savory and tangy dressing.
- → What garnishes enhance this noodle dish?
Toasted sesame seeds add nuttiness and crunch, while lime wedges offer a zesty brightness when squeezed before serving.