Garlic Cucumber Noodle Salad

Are you looking for a cold noodle dish, ideal for a hot summer’s day? Introducing…Garlic Cucumber Noodle Salad. This spicy, garlicky cold noodles dish is topped with cucumber and carrot to make a refreshing snack and side dish.

Why Garlic Cucumber Noodle Salad Works

What really makes these noodles stand out though is the chili sauce: we love LGM (Lao Gan Ma)! Enjoy it for a snack or as a side dish.


Pair It With

Try this recipe with the Garlic Green Beans recipe.

Garlic Cucumber Noodle Salad

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This is a cold noodle dish, ideal for a hot summer's day. The cucumber and carrot add a refreshing touch. What really makes these noodles stand out though is the chili sauce: we love LGM (Lao Gan Ma)! Enjoy it for a snack or as a side dish. 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish, Snack
Cuisine: Chinese
Keyword: 10 ingredients or less, 5-minute recipe, carbs, noodles, refreshing, salad
Servings: 1
Calories: 294kcal
Author: Anna Rider


  • 3.5 oz Udon noodles, Any dry udon noodle works. I like the Korean-style udon because it's chewy when al dente.


  • 2 sprigs Green onion
  • 2 cloves Garlic
  • 1 Carrot
  • 1 Persian cucumber
  • 1 Egg


  • 2 teaspoons Apple cider vinegar, You can substitute other types of vinegar, such as rice wine vinegar or malt vinegar.
  • 2 teaspoons Light soy sauce
  • 1/4 teaspoon Sesame oil
  • 1 tablespoon Lao Gan Ma chili sauce, Or LGM as I like to call it. Any LGM flavor works.



  • Cook the noodles according to the package instructions. Place noodles in boiling water on high and cook for 3 minutes. 
  • Drain immediately. Rinse noodles with cold water to stop cooking. Set aside in a bowl.


  • Place the egg in a pot of boiling water. Cover pot and leave the heat on medium high. Time for 6 minutes and drain the egg. 
  • Place egg in cold water to stop cooking.

Toppings & Sauce

  • Finely mince the green onions.
  • Grate the cucumber.
  • Grate the carrot. 
  • Pour the sauce ingredients, vinegar, soy sauce, sesame oil, and LGM over the noodles. 
  • Finely mince or push the garlic through a garlic press.
  • Put the green onions, garlic, cucumber, and carrot on top of the cold noodles. 
  • Grab a spoon and use it to peel away the shell from the egg. Split the egg in half and place on top of the noodles

Enjoy the noodles!


    Calories: 294kcal | Carbohydrates: 41g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 1466mg | Potassium: 396mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10610IU | Vitamin C: 9.4mg | Calcium: 56mg | Iron: 1.1mg
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    About Anna Rider

    Hi! I'm Anna, a food writer who documents kitchen experiments on with the help of my physicist and taste-testing husband, Alex. I have an insatiable appetite for noodles 🍜 and believe in "improv cooking".

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    1. Pingback: How to Make Tofu Noodle Salad with Carrot and Cucumber (Season 1, Episode 5) — Garlic Delight

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