Save to Pinterest I stumbled onto this garlic noodle salad during a sweltering July when turning on the oven felt like punishment against my already sticky kitchen. The first batch came together in a hurry between Zoom calls, but that garlicky oil hit the noodles and something clicked bright savory cool and alive in a way that made me stand over the bowl and eat forkfuls straight from the serving dish.
Last summer I made a huge bowl for a rooftop potluck and watched it disappear in minutes even beside heavy grilled meats and cheesy sides. Someone asked for the recipe and I had to laugh because there is almost zero technique just a handful of pantry staples and the willingness to mince garlic with conviction.
Ingredients
- 250 g dried wheat noodles: Lo mein gives the best chew but spaghetti works in a pinch and soba adds lovely nutty depth
- 3 tbsp neutral oil: Grapeseed or vegetable oil lets the garlic shine without competing flavors
- 5 large garlic cloves: Do not skimp here fresh garlic properly cooked in oil makes the whole dish sing
- 1 tsp toasted sesame oil: This tiny amount adds that aromatic backbone that says restaurant quality
- 1 cup carrot julienned: Use a julienne peeler or quick knife work for ribbons that catch the dressing beautifully
- 1 cup red bell pepper: Thin slices bring sweetness and that gorgeous jewel tone pop
- 1 cup cucumber julienned: English or Persian cucumbers work best seed them first so your salad stays crisp
- 2 spring onions: Both white and green parts bring mild onion bite and fresh color
- 1/2 cup fresh cilantro: Rough chopping releases those citrusy oils that brighten every bite
- 3 tbsp soy sauce: Low sodium gives you control over salt levels while keeping that deep umami
- 1 tbsp rice vinegar: Just enough acid to cut through the oil and wake up your palate
- 1 tsp honey or maple syrup: Balances the soy and garlic with a whisper of sweetness
- 1/2 tsp chili flakes: Optional but recommended if you like gentle warmth that builds
- 2 tbsp toasted sesame seeds: Toast them in a dry pan for two minutes and the nutty flavor intensifies dramatically
- Lime wedges: A squeeze right before serving adds the final bright note that ties everything together
Instructions
- Cook and cool the noodles:
- Boil according to package directions then drain and rinse under cold water until the noodles feel completely cool to the touch. Spread them on a baking sheet while you prep everything else so they do not clump together.
- Infuse the garlic oil:
- Heat neutral oil in a small pan over medium low then add minced garlic and watch it carefully. You want golden fragrant oil not bitter brown garlic so stir constantly for about 2 minutes then remove from heat and stir in sesame oil.
- Whisk the dressing:
- Combine soy sauce rice vinegar honey chili flakes and black pepper in a small bowl. The honey sometimes resists blending so give it a few extra whisks until fully dissolved.
- Toss the noodles:
- Pour the warm garlic oil and dressing over your cooled noodles. Use tongs or clean hands to toss until every strand gleams and the garlic scent hits you.
- Add the crunch:
- Scatter carrots bell pepper cucumber spring onions and cilantro over the noodles. Toss gently so you do not bruise the vegetables but everything gets coated in that flavorful oil.
- Finish and serve:
- Transfer to your serving bowl and shower with sesame seeds. Set out lime wedges and let guests squeeze their own because that fresh acid right at the table makes all the difference.
Save to Pinterest My sister called me midway through her first attempt breathless with excitement about how good it smelled but she had let the garlic go too far. That bitter note taught me to set my timer and trust my nose more than my eyes when it comes to garlic in hot oil.
Make It Yours
This salad forgives almost any substitution or addition. I have added shredded rotisserie chicken for protein bulk and edamame for extra texture. The base stays solid while you play with whatever needs using up in your crisper drawer.
Get Ahead
The garlic oil and dressing can be made up to three days ahead and stored in the fridge. Vegetables stay crisp if prepped a day early but keep the cilantro separate until serving or it wilts into sad limp ribbons.
Serving Ideas
This works as a light main dish on sweltering days or as a vibrant side alongside grilled fish or tofu. I have also served it in small portions as part of an Asian inspired spread where it holds its own against richer heavier dishes.
- Chop vegetables into uniform pieces so every forkful gets a little of everything
- Let the salad sit for ten minutes before serving so flavors really meld together
- Double the recipe for parties because it vanishes faster than you expect
Save to Pinterest This recipe earned its permanent spot in my rotation through sheer reliability and that magic way it tastes even better the next day. Hope it becomes one of those throw together staples you can make without even checking the recipe.
Recipe FAQs
- → What type of noodles work best?
Dried wheat noodles such as lo mein, spaghetti, or soba provide the best texture when rinsed cold to stop cooking. Gluten-free options like rice noodles work as a substitute.
- → How is the garlic flavor infused?
Minced garlic is gently cooked in neutral oil until fragrant and golden, then combined with toasted sesame oil to create a rich, aromatic garlic oil.
- → Can the dish be served warm?
While designed as a cold salad, lightly warmed noodles with the dressing can be enjoyed, though chilling enhances the refreshing qualities.
- → What vegetables add the best crunch?
Fresh julienned carrots, red bell pepper, cucumber, spring onions, and cilantro provide bright crispness and balance the richness of the dressing.
- → Are there protein options to add?
Shredded cooked chicken, tofu, or edamame can be incorporated for extra protein, enhancing the dish's heartiness without overpowering flavors.