Save There's something about the smell of garlic hitting hot oil that makes you feel like you're actually cooking, not just following instructions. I discovered this noodle salad on a sweltering afternoon when I wanted something cold but still deeply satisfying, and it's been my go-to ever since. The beauty of it is how the garlic oil clings to every strand while the vegetables stay crisp and bright—no wilting, no disappointment. It comes together faster than you'd expect, and the result tastes like someone who knows what they're doing made it, even if you're just winging it in your kitchen.
I made this for a potluck on a June evening, brought it in a big glass bowl so people could see all the colors, and watched it disappear before anything else touched the table. One person actually asked if I'd ordered it from somewhere—that's when I knew I had something worth keeping in rotation.
Ingredients
- Dried wheat noodles (250 g): Lo mein holds up best, but spaghetti works fine if that's what you have—the texture matters less than making sure you rinse them cold or they'll clump together stubbornly.
- Neutral oil (3 tbsp): Grapeseed or vegetable oil won't fight the garlic flavor, which is the whole point.
- Garlic cloves (5 large, minced): Don't pre-minced garlic—it tastes flat and won't brown the way fresh cloves will, and browning is where the magic happens.
- Toasted sesame oil (1 tsp): A small amount goes a long way, so resist the urge to pour; it's potent and should whisper, not shout.
- Carrots (1 cup julienned): Thin strips keep them snappy and let them catch the dressing better than chunks ever would.
- Red bell pepper (1 cup sliced): The sweetness balances the salt and garlic, and the color is half the appeal.
- Cucumber (1 cup julienned, deseeded): Deseeding matters—watery centers will make the salad soggy if you let it sit.
- Spring onions (2, thinly sliced): Use both the green and white parts unless you like a sharp bite; in that case, lean into the whites.
- Fresh cilantro (1/2 cup, chopped): If you're cilantro-neutral, parsley works, but cilantro brings something the dish needs.
- Soy sauce (3 tbsp): Low sodium lets you taste everything else; regular soy sauce can overshadow the garlic.
- Rice vinegar (1 tbsp): The acidity wakes up the whole salad and keeps it from tasting heavy.
- Honey or maple syrup (1 tsp): Just enough to round out the sharp edges without making it sweet.
- Chili flakes (1/2 tsp optional): Add it if you like heat that builds slowly; leave it out and the salad stays gentle.
- Toasted sesame seeds (2 tbsp for garnish): Toast your own if you can—jarred ones are fine, but fresh-toasted seeds smell incredible and taste noticeably better.
- Lime wedges (optional): A squeeze at the end brightens everything, especially if you're eating this the next day.
Instructions
- Bring the noodles to life:
- Cook the noodles according to the package, then drain and rinse under cold running water until they're completely cool—this stops them from cooking further and keeps them from sticking. Set them aside in your largest bowl, where they'll wait for the rest of the ingredients.
- Make the garlic oil:
- Pour the neutral oil into a small saucepan and set it over medium-low heat. Add the minced garlic slowly and let it cook gently until it turns golden and fragrant, about 2 to 3 minutes—you'll smell it before you see it, and that's your signal to keep going. Take it off the heat, stir in the sesame oil, and let it cool for a minute so the heat mellows.
- Whisk the dressing together:
- In a small bowl, combine the soy sauce, rice vinegar, honey, chili flakes if using, and black pepper, stirring until the honey dissolves. This is where the flavor comes from, so taste it straight—it should be salty, a little sharp, and balanced.
- Bring everything together:
- Pour the garlic oil and dressing over the cooled noodles and toss thoroughly, making sure every strand gets coated. This is important—lukewarm noodles take the dressing better than cold ones, and the oil clings instead of sliding off.
- Add the vegetables:
- Add the carrots, bell pepper, cucumber, spring onions, and cilantro to the noodles and toss gently so the vegetables stay bright and crisp, not crushed into the noodles. Rough handling here matters.
- Finish and serve:
- Transfer to a serving platter or divide into bowls, sprinkle with toasted sesame seeds, and set out lime wedges if you're using them. This salad is best eaten right away while everything still has a snap to it.
Save My roommate ate the leftover bowl straight from the fridge at midnight without even plating it, then told me it was good cold too—somehow better, like all the flavors had settled into place. That's when I realized this salad isn't just lunch; it's the kind of thing people reach for when they want something real.
When to Make This
This is your answer to hot days when cooking feels like punishment but you still want actual food with flavor and nutrition. It's equally at home on a picnic blanket, in a lunch container for work the next day, or as a side dish that quietly outshines the main event. Make it when you have vegetables that need using up, or when you're tired of takeout and want to prove to yourself that restaurant-quality food lives in your own kitchen.
How to Make It Your Own
The vegetables are a suggestion, not law—snap peas, shredded radish, or thinly sliced cabbage all work beautifully and bring different textures. For protein, shredded cooked chicken, crumbled tofu, or edamame turn it from a side into something that fills you up. The garlic oil is the anchor, so keep that consistent, but the rest is flexible depending on what's in your crisper drawer and what you're in the mood for.
Storage and Leftovers
This salad keeps for up to two days in the fridge, though the noodles soften slightly and the vegetables lose some of their snap—it's still delicious, just different. If you're planning ahead, you can prep the vegetables and make the dressing the night before, then toss everything together just before eating. A squeeze of fresh lime or a splash of vinegar revives it if it feels tired after a day in the fridge.
- Keep the sesame seeds separate and add them just before eating so they stay crunchy.
- If you're making it for meal prep, store the dressing and vegetables in separate containers and combine them the morning you want to eat.
- Leftover garlic oil is liquid gold—drizzle it on whatever you're eating for the next few days.
Save This is the kind of salad that reminds you why simple cooking matters—a few good ingredients, time enough to let flavors develop, and something honest on the plate. Make it once and you'll make it again.