A vibrant salad featuring noodles, garlic oil, soy dressing, and crisp, colorful vegetables.
# 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 oil)
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 roughly chopped fresh cilantro leaves
→ 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 as per package instructions. Drain and rinse under cold water to halt cooking. Transfer to a large bowl.
02 - Heat neutral oil in a small saucepan over medium-low heat. Add minced garlic and cook until golden and fragrant, about 2–3 minutes. Remove from heat, stir in toasted sesame oil, and allow to cool slightly.
03 - Combine soy sauce, rice vinegar, honey or maple syrup, chili flakes if using, and black pepper in a small bowl. Whisk until blended.
04 - Pour garlic oil and dressing over cooled noodles. Toss thoroughly to ensure even coating.
05 - Incorporate carrot, red bell pepper, cucumber, spring onions, and cilantro into the noodles. Toss gently to combine.
06 - Transfer to serving plates or bowls. Sprinkle with toasted sesame seeds and offer lime wedges on the side if desired.
