Chilli Garlic Noodle Salad
Why this recipe works
- Fast assembly: The noodles cook quickly, then cool under running water so the salad can be tossed and served in under 30 minutes.
- Sharp, savoury balance: Rice vinegar cuts through the soy and sesame oil, while a little sugar rounds out the chilli-garlic heat.
- Fresh crunch: Seeded cucumber and spring onion add crispness against the soft, chilled noodles.
Get the most out of this recipe
Adjust the heat
- For a gentler salad: Use less chilli garlic sauce and balance the dressing with a little extra vinegar or sugar to taste.
- For more heat: Increase the chilli garlic sauce gradually, tasting before serving so the dressing stays balanced rather than harsh.
- Keep the heat rounded: Toasted sesame oil and sugar soften the sharp edges of the chilli, so avoid leaving them out unless adjusting the dressing carefully.
Texture tips
- Drain thoroughly: After rinsing the noodles cold, let them drain very well so the dressing clings instead of becoming diluted.
- Cook just until tender: Stop cooking the noodles as soon as they are tender; overcooked noodles soften further once dressed.
- Seed the cucumber: Removing the watery centre of the cucumber helps the salad stay crisp and prevents excess liquid pooling in the bowl.
Ingredient swaps
- Make it gluten-free: Use rice noodles and swap the light soy sauce for tamari, checking labels carefully.
- If you do not have rice vinegar: White wine vinegar works as a sharper alternative; taste and adjust the sweetness if needed.
- For a deeper soy flavour: Tamari can replace light soy sauce, giving a slightly richer finish.
Make-ahead tips
- Make ahead: The salad can be prepared in advance and kept chilled, making it useful for lunches or easy entertaining.
- For the freshest texture: If preparing well ahead, keep the cucumber separate and toss it through shortly before serving.
- Before serving leftovers: Drain off any released liquid, toss again, and let the salad sit briefly at room temperature if you prefer it less fridge-cold.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil. Cook the noodles until just tender, following the packet timing. Drain in a colander, rinse under cold running water until fully cool, then drain very well.
- Meanwhile, halve the cucumber lengthways and scoop out the watery seeds, then slice thinly. Thinly slice the spring onion. Finely grate the garlic.
- In a mixing bowl, whisk together the chilli garlic sauce, light soy sauce, rice vinegar, toasted sesame oil and caster sugar until the sugar dissolves. Add the cooled noodles, cucumber and spring onion. Toss thoroughly until everything is evenly coated.
- Sprinkle over the roasted sesame seeds and toss once more. Chill for 5 minutes to let the flavours settle, or serve straight away at room temperature. Serve cold or at room temperature.
Recipe notes
Tips
- Drain the noodles really well after rinsing so the dressing clings instead of turning watery.
- Taste before serving and adjust the balance by adding a little more rice vinegar for extra tang or a touch more caster sugar to soften the heat.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use garlic that is freshly peeled and keep the salad well chilled.
Substitutions
- Replace stir-fry wheat noodle with rice noodles for a gluten-free version.
- Replace light soy sauce with tamari for a deeper, slightly less salty flavour.
- Replace rice vinegar with white wine vinegar for a sharper tang.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. If it releases liquid, drain it off and toss again before serving; eat cold or let it sit at room temperature for 10 minutes.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Gluten Sesame Soybeans Wheat
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