Garlic Noodle Salad Mix (Printer View)

A refreshing cold noodle dish with garlic oil, soy dressing, and crisp mixed vegetables.

# Components:

→ Noodles

01 - 8.8 oz dried wheat noodles (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 and julienned cucumber
08 - 2 spring onions, thinly sliced
09 - 1/2 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 - 1/2 tsp chili flakes (optional)
14 - Freshly ground black pepper, to taste

→ Garnish

15 - 2 tbsp toasted sesame seeds
16 - Lime wedges (optional)

# Method steps:

01 - Boil noodles following package directions. Drain, rinse under cold water to halt cooking, and transfer to a large bowl.
02 - Heat neutral oil in a small saucepan over medium-low heat. Add minced garlic and sauté until fragrant and golden, about 2–3 minutes. Remove from heat, stir in sesame oil, then allow to cool slightly.
03 - Combine soy sauce, rice vinegar, honey (or maple syrup), chili flakes if using, and freshly ground black pepper in a small bowl. Whisk until blended.
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 gently to blend flavors.
06 - Transfer mixture to serving dishes. Garnish with toasted sesame seeds and lime wedges if desired.

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction of the price and takes less time than delivery would arrive.
  • Everything is fresh and crunchy—there's genuine texture here, not that soggy noodle sadness.
  • You can toss it together on the busiest days and still feel proud of what you're eating.
02 -
  • Warm noodles soak up dressing better than cold ones—if your noodles are still warm when you dress them, the flavors go deeper instead of just coating the surface.
  • Don't overdress it thinking more is better; you can always add more lime juice or a splash of vinegar later, but you can't take it back.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes—the difference between store-bought and toasted-at-home is the difference between a good recipe and one that tastes restaurant-made.
  • If you're making this ahead and worried about the garlic settling, whisk the dressing again right before tossing so everything emulsifies and coats evenly.
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