Save I started making this garlic noodle salad one sweltering July when my kitchen felt like an oven and cooking anything hot seemed impossible. The first time I tossed those cooled noodles with garlicky oil and crisp vegetables, I knew I'd found something special—my roommate actually paused mid-bite to ask what I'd done differently.
Last summer I brought a huge bowl to a rooftop potluck and watched it disappear in ten minutes flat. My friend's daughter, who usually picks vegetables out of everything, went back for thirds and even asked for the recipe.
Ingredients
- 250 g dried wheat noodles: Lo mein noodles work beautifully here, but spaghetti from your pantry absolutely does the job—just don't overcook them or they'll turn mushy in the salad
- 3 tbsp neutral oil: Grapeseed oil is my go-to because it lets the garlic shine without competing flavors
- 5 large garlic cloves: Don't be shy here—the garlic mellows beautifully when cooked slowly in oil
- 1 tsp toasted sesame oil: This tiny amount adds such depth—just make sure it's the toasted kind, not raw
- 1 cup carrot, julienned: I use a vegetable peeler to make quick, even ribbons instead of wrestling with a julienne peeler
- 1 cup red bell pepper: The sweetness balances all that savory garlic perfectly
- 1 cup cucumber, deseeded and julienned: English cucumbers work best since they have fewer seeds and thinner skin
- 2 spring onions: Both the white and green parts add different kinds of sharpness
- 1/2 cup fresh cilantro: If you're a cilantro hater, fresh basil makes an unexpected but lovely substitute
- 3 tbsp soy sauce: Low sodium gives you more control over the salt level
- 1 tbsp rice vinegar: Just enough brightness to cut through the oil
- 1 tsp honey or maple syrup: This little bit of sweetness makes everything come together
- 1/2 tsp chili flakes: Leave these out if you're spice-averse, or double up if you love heat
- 2 tbsp toasted sesame seeds: Toast them in a dry pan for two minutes—raw sesame seeds don't have the same nutty pop
Instructions
- Cook the noodles perfectly:
- Boil them according to the package directions, then drain and immediately rinse under cold running water until they're completely cool to the touch. This stops the cooking process so they stay perfectly chewy.
- Make the garlic oil:
- Heat the neutral oil in a small saucepan over medium-low heat, add the minced garlic, and cook gently until it's fragrant and turning golden around the edges—about 2 to 3 minutes. Remove from heat, stir in the sesame oil, and let it cool for a few minutes so it doesn't wilt the vegetables.
- Whisk together the dressing:
- In a small bowl, combine the soy sauce, rice vinegar, honey, chili flakes if you're using them, and several grinds of black pepper. Whisk until the honey dissolves completely.
- Coat the noodles:
- Pour both the garlic oil and the dressing over your cooled noodles in a large bowl. Toss thoroughly with tongs or clean hands until every strand is glistening.
- Add all the vegetables:
- Throw in the carrots, red bell pepper, cucumber, spring onions, and cilantro. Toss gently until everything is evenly distributed—you want those colorful vegetables peeking through everywhere.
- Finish and serve:
- Transfer to a serving platter or individual bowls, scatter the toasted sesame seeds over the top, and bring out some lime wedges on the side for people who love that extra hit of acid.
Save This became my go-to contribution to every gathering last year. Something about the combination of cold noodles, that garlicky scent, and all those crunchy vegetables makes people feel taken care of.
Making It Ahead
You can prep all the vegetables and cook the garlic oil up to a day in advance—just keep everything separate in the fridge. Toss it all together about an hour before serving so the flavors have time to mingle.
Protein Additions
Shredded rotisserie chicken, crispy baked tofu cubes, or edamame all work beautifully here. I usually add protein right before serving so it doesn't get lost in the mix.
Vegetable Swaps
This recipe forgives all kinds of substitutions based on whatever's in your crisper drawer. shredded cabbage, snap peas, thinly sliced radishes, or even corn would all feel at home here.
- Make extra garlic oil and keep it in the fridge—it incredible on roasted vegetables or drizzled over soup
- If you're making this for lunch, pack the dressing separately and toss right before eating
- The flavors actually improve overnight, so leftovers for lunch the next day are often even better
Save I hope this becomes one of those recipes you turn to without thinking, the kind that feels like coming home every time you make it.
Recipe FAQs
- → What type of noodles work best?
Wheat noodles like lo mein, spaghetti, or soba provide a good texture, but gluten-free options like rice noodles can be used.
- → How do I make the garlic oil?
Gently cook minced garlic in neutral oil until golden, then stir in toasted sesame oil off heat to preserve fragrance.
- → Can I adjust the vegetables?
Yes, snap peas, radish, or shredded cabbage are great alternatives or additions to the julienned vegetables.
- → Is this dish served hot or cold?
This salad is best enjoyed cold or at room temperature to preserve crispness and freshness.
- → What are good protein add-ins?
Shredded chicken, tofu, or edamame can be added for extra protein without overpowering the fresh flavors.