Asian Noodles with Sesame Garlic Oil

If you love garlic, you will love this recipe, however just because it has one head of garlic, it is not overpowering. One of my wife’s favorite dishes, this pasta salad is sure to be a hit at your next get together. Smooth, minty, with a great taste of sesame garlic oil, it’s hard to go wrong. Plus it literally only takes about 20 minutes to get it to your table.

Asian Noodle Salad Recipe


  • 1 lb of angel hair pasta, cooked al dente
  • 1 large head of garlic
  • 1/4 cup of extra virgin olive oil
  • 3 tbsp dark sesame oil
  • 1 bunch of mint, rough chopped
  • 3 tbsp fish sauce
  • 1 tsp white pepper
  • 1 red bell pepper, diced
  • 2 shallots, thinly sliced
  • 1 tsp chili flakes

Begin cooking your pasta. Heat the olive oil to medium heat. Peal and chop the head of garlic, yes, all of it. Once the oil is heated, add the garlic and cook just before it turn light brown.

Overcooking the garlic will kill the dish as the garlic will become extremely bitter. Transfer the garlic and oil to a bowl, add the sesame oil to the garlic oil, and let cool.

In the meantime, finely chop the bell pepper, mint, and shallots. Once the pasta is cooked, drain and rinse with cool water to prevent it from overcooking. Transfer the noodles to a large bowl and add the cooled, infused garlic oil. Toss the noodles.

Add the fish sauce, white pepper, and chili flakes. Mix well. Now add the bell peppers, mint, and shallots, and toss well.

Serve. The flavors of this dish are amazing.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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