An easy, savoury, and zesty bowl of Cilantro Lime Noodles with a hint of spice and earthiness from chili and curry powder. This is inspired by my love for cilantro and lime in Mexican cuisine with an Asian twist and can be easily customised to your taste - you can also add in any protein, vegetables, and mix-ins of your choice.
INGREDIENTS YOU'LL NEED TO MAKE THESE NOODLES
NOODLES
- dry noodles of choice - I used knife cut noodles
WHAT KIND OF NOODLES SHOULD I USE?
I used knife cut noodles or sliced noodles but you're free to use any noodle of your choice. For a gluten-free version, you can use rice noodles or mung bean threads.
FOR THE CILANTRO LIME SAUCE
You can check out the full detailed & printable recipe in the card below.
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic minced
- 1/2 small shallot or red onion
- 1 tbsp sugar
- 1 tsp curry powder
- 1/2 tbsp chilli power optional for spice
- 1/4 cup oil - I used olive oil
HOW TO MAKE THESE CILANTRO LIME NOODLES
- Noodles - prepare your noodles and slightly undercook until still very chewy. I ran my noodles through cold water to stop it from cooking. Set aside. I quickly rinsed the pot and dried it well and used the same pot to heat the oil later on.
- In a large heat proof bowl, add the chopped cilantro, minced garlic, shallot or red onion, curry powder, sugar, and chilli powder.
- Heat the oil in the pot over medium to medium high heat for 3-4 minutes or until hot and you start to see small bubbles. To test the heat, you can add a small piece of garlic and it should immediately sizzle.
- Turn off the heat then immediately pour the oil over the bowl of cilantro, garlic, shallot/onion, and seasonings. Enjoy the sizzle and mix well.
- Add in the vegetarian mushroom oyster sauce, soy sauce, and lime juice. Mix well.
ADD THE NOODLES TO THE SAUCE, MIX, AND ENJOY!
- Add cooked noodles and mix to coat in the sauce mixture. Taste the noodles and feel free to season with more veg oyster sauce, if needed
- Finish with some chili oil/sauce, if desired. Enjoy your noodles while hot!
MORE NOODLE RECIPES YOU MIGHT LOVE:
Cilantro Lime Noodles
An easy, savoury, and zesty bowl of Cilantro Lime Noodles with a hint of spice and earthiness from chili and curry powder.
Ingredients
Noodles
- 5.2 oz dry noodles of choice (2 servings) I used knife cut noodles
Cilantro Lime Sauce
- 1/2 cup chopped fresh cilantro , see notes
- 3 cloves garlic , minced
- 1/2 small shallot or red onion
- 1 tbsp sugar
- 1 tsp curry powder
- 1/2 tbsp chilli power , optional for extra spice
- 1/4 cup oil , I used olive oil
Seasonings
- 1.5 to 2 tbsp vegetarian mushroom oyster sauce , to taste
- 1 tbsp dark soy sauce
- 2 tbsp lime juice juice from 1 lime
Instructions
- Noodles - prepare your noodles and slightly undercook until still very chewy. I ran my noodles through cold water to stop it from cooking. Set aside. I quickly rinsed the pot and dried it well and used the same pot to heat the oil later on.
- In a large heat proof bowl, add the chopped cilantro, minced garlic, shallot or red onion, curry powder, sugar, and chilli powder.
- Heat the oil in the pot over medium to medium high heat for 3-4 minutes or until hot and you start to see small bubbles. To test the heat, you can add a small piece of garlic and it should immediately sizzle.
- Turn off the heat then immediately pour the oil over the bowl of cilantro, garlic, shallot/onion, and seasonings. Enjoy the sizzle and mix well.
- Add in the vegetarian mushroom oyster sauce, soy sauce, and lime juice. Mix well.
- Add cooked noodles and mix to coat in the sauce mixture. Taste the noodles and feel free to season with more veg oyster sauce, if needed
- Finish with some chili oil/sauce, if desired. Enjoy while hot!
WATCH Video
Notes
CILANTRO
- Should I use the stems? I use the steams if I have young cilantro from my plant that has very thin and crunchy stems. I find that these add great flavour too. You're free to chop off any thicker and tough stems and just use the leaves.
NUTRITIONAL INFO
Serving: 1serving | Calories: 544kcal | Carbohydrates: 66g | Protein: 12g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 1457mg | Potassium: 263mg | Fiber: 1g | Sugar: 6g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 3mg
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Oh my goodness, this is probably my new go to recipe when I don’t feel very well. I saved it quite a while ago and just made it this morning. It’s absolutely delicious. I did have to make a couple of changes because of what I had on hand. I eat gluten free so I used gluten-free baby Mafalda and the pasta holds up very well in this recipe. Next time I’ll make more sauce because the sauce is just fabulous! I think I could drink it.
Hi Denise, so happy you like it! Thanks so much for leaving a review ◡̈
OMG! Best ever, love the crunch, flavour and the fact that it is vegetarian…we are meat eaters but it is nice to go light and yet feel fulfilled!
Yaaay hope you liked it! It’s a great base so you can also add any protein if you want to! ◡̈
I’m allergic to all mushrooms including anything that has mushroom sauce or powder.
What can I use in place of the oyster sauce?
Thank you!
Hi Lisa, you can check for Lee Kum Kee’s stir-fry sauce. ◡̈ the dark mushroom soy sauce is also optional. There are other versions of dark soy sauce that don’t have mushroom ◡̈
I didn’t have those noodles at my local grocery store, so I used pad Thai noodles instead. I doubled everything except for the garlic, I kept that at 3 good sized cloves. I used brown sugar, 1/4 c OLive oil, a little under 1/4c of sesame, 1tsp curry and 1 tsp tikka masala powder; and besides those little adjustments, followed the recipe exactly. OH MY GOSHHHHH sooooo good! will be on my weekly rotation. THANK YOU!!
Loving that tikka masala powder addition!! And thanks so much Heather, glad you liked it! ◡̈
OMG girl this was amazing, thank you for this simple yet delightful recipe.
Made with rice flat noodles, double dose of cilantro and a hint of Maggi seasoning sauce for more magic ?
Looove that addition of more Maggi! and glad you liked it, thanks so much too! 🙂