Description
This vibrant Garlic Noodle Salad is a refreshing and flavorful dish combining tender wheat noodles with a savory garlic oil dressing and crisp fresh vegetables. Perfect as a quick lunch or light dinner, it features aromatic garlic, toasted sesame oil, and a zesty soy and rice vinegar dressing balanced with a touch of honey and chili flakes for a gentle kick. Garnished with toasted sesame seeds and optional lime wedges, this recipe is easy to prepare in just 30 minutes and serves four.
Ingredients
Scale
Noodles
- 8.8 oz dried wheat noodles (lo mein, spaghetti, or soba)
Garlic Oil
- 3 tbsp neutral oil (grapeseed or vegetable oil)
- 5 large garlic cloves, finely minced
- 1 tsp toasted sesame oil
Vegetables
- 1 cup julienned carrot
- 1 cup thinly sliced red bell pepper
- 1 cup deseeded julienned cucumber
- 2 thinly sliced spring onions
- ½ cup roughly chopped fresh cilantro leaves
Dressing
- 3 tbsp soy sauce (low sodium optional)
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- ½ tsp chili flakes (optional)
- Freshly ground black pepper, to taste
To Serve
- 2 tbsp toasted sesame seeds
- Lime wedges (optional)
Instructions
- Cook Noodles: Boil the dried wheat noodles according to the package instructions until tender. Drain the noodles and rinse thoroughly with cold water to stop the cooking process and cool them down. Transfer the noodles into a large mixing bowl.
- Prepare Garlic Oil: Heat the neutral oil in a small saucepan over medium-low heat. Add the finely minced garlic and cook gently, stirring frequently, until the garlic turns golden and fragrant, about 2–3 minutes. Remove the pan from heat, stir in the toasted sesame oil, and let the garlic oil cool slightly.
- Combine Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), chili flakes if using, and freshly ground black pepper to create the tangy and slightly sweet dressing.
- Dress Noodles: Pour the prepared garlic oil and the dressing over the cooled noodles. Toss thoroughly to ensure the noodles are evenly coated with the flavorful mixture.
- Add Vegetables: Add the julienned carrot, sliced red bell pepper, deseeded julienned cucumber, thinly sliced spring onions, and chopped cilantro to the noodles. Gently toss everything together to combine well without bruising the vegetables.
- Serve: Transfer the garlic noodle salad to a serving dish or divide it into individual bowls. Sprinkle the top with toasted sesame seeds for added crunch and flavor. Serve optionally with lime wedges on the side to add a fresh citrusy zing if desired.
Notes
- For gluten-free option, use gluten-free noodles and tamari instead of soy sauce.
- Adjust chili flakes according to your spice tolerance.
- Can be served chilled or at room temperature, making it a versatile salad for meal prep or picnics.
- Lime wedges add a nice fresh burst but are optional based on preference.
- To save time, garlic oil can be prepared in advance and stored in the refrigerator.
