Cold noodles combine garlic oil, soy dressing, and crisp vegetables for a light, flavorful dish.
# What You 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 - 1/2 cup fresh cilantro leaves, roughly chopped
→ Dressing
10 - 3 tbsp soy sauce (low sodium preferred)
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)
# Directions:
01 - Cook the noodles according to package directions. Drain and rinse under cold water to halt cooking. Place in a large bowl.
02 - Warm the neutral oil in a small saucepan over medium-low heat. Add the minced garlic and sauté gently until fragrant and golden, about 2 to 3 minutes. Remove from heat, stir in the toasted sesame oil, and allow to cool slightly.
03 - Whisk together soy sauce, rice vinegar, honey or maple syrup, optional chili flakes, and freshly ground black pepper in a small bowl.
04 - Pour the garlic oil and dressing over the cooled noodles and toss thoroughly to coat evenly.
05 - Incorporate carrot, red bell pepper, cucumber, spring onions, and cilantro. Toss gently to combine all ingredients.
06 - Transfer to serving dishes. Sprinkle toasted sesame seeds atop and serve with lime wedges if desired.
