Chilled noodles blended with aromatic garlic oil, soy, and colorful fresh vegetables for a bright, easy dish.
# What You'll 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)
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 spring onions, thinly sliced
09 - 0.5 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 - 0.5 tsp chili flakes (optional)
14 - Freshly ground black pepper, to taste
→ Garnish
15 - 2 tbsp toasted sesame seeds
16 - Lime wedges (optional)
# Step-by-step Directions:
01 - Prepare noodles according to package directions. Drain and rinse with cold water to halt cooking. Place in a large bowl.
02 - Heat neutral oil over medium-low heat in a small saucepan. Add garlic and sauté gently until fragrant and golden, 2–3 minutes. Remove from heat, stir in sesame oil, and allow to cool slightly.
03 - In a small bowl, whisk together soy sauce, rice vinegar, honey, chili flakes if using, and black pepper until well combined.
04 - Pour garlic oil and dressing over cooled noodles. Toss thoroughly to ensure even coating.
05 - Incorporate carrots, bell pepper, cucumber, spring onions, and cilantro into the noodles. Toss gently to combine all ingredients uniformly.
06 - Transfer salad to serving platter or individual bowls. Garnish with toasted sesame seeds and lime wedges if desired.
