Garlic Noodle Salad Mix (Printable Version)

Refreshing cold noodles with garlic oil, soy dressing, and colorful veggies for a light and tasty dish.

# Ingredient List:

→ 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 carrot, julienned
06 - 1 cup red bell pepper, thinly sliced
07 - 1 cup cucumber, deseeded and julienned
08 - 2 spring onions, thinly sliced
09 - 1/2 cup fresh cilantro leaves, roughly chopped

→ Dressing

10 - 3 tbsp soy sauce (low sodium optional)
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 - Boil noodles following package directions. Drain and rinse under cold water; transfer to a large bowl.
02 - Heat neutral oil in a small saucepan over medium-low heat. Add minced garlic and cook gently until golden and fragrant, about 2–3 minutes. Remove from heat and stir in toasted sesame oil; allow to cool slightly.
03 - Whisk together soy sauce, rice vinegar, honey, chili flakes if using, and black pepper in a small bowl.
04 - Pour garlic oil and dressing over cooled noodles. Toss thoroughly to coat evenly.
05 - Fold in carrots, red bell pepper, cucumber, spring onions, and cilantro. Toss gently to combine.
06 - Transfer the salad to serving dishes. Sprinkle with toasted sesame seeds and add lime wedges if desired.

# Expert Advice:

01 -
  • It comes together in half an hour, perfect when you need something real but don't want to fuss.
  • The garlic oil is so aromatic that your kitchen smells incredible while it cooks, and that's worth something on its own.
  • Everything stays crisp and fresh, even if you make it ahead—no sogginess, just honest flavor.
02 -
  • Cold noodles are everything—if they're still warm, they'll absorb the dressing too fast and become gluey instead of glossy.
  • The garlic oil must cool slightly before mixing or the heat will make the soy sauce bitter; this is the lesson I learned the hard way on my third batch.
  • Don't dress this more than an hour before eating unless you want the vegetables to start wilting; it's a fresh dish and it deserves to be eaten while everything still has teeth.
03 -
  • Make the garlic oil first and let it cool while you prep vegetables—this rhythm keeps you from rushed, uneven cooking and gives you time to breathe.
  • If you have leftovers and they've dried out slightly, a tiny splash of rice vinegar and sesame oil wakes them right back up.
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