Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - October 6, 2022
  • - 3:57 pm

Cilantro Lime Noodles

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

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.

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 YOU’LL NEED TO MAKE THESE NOODLES

NOODLES

  • dry noodles of choice – I used knife cut noodles
Dried knife cut or sliced wheat 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.
Cold noodles in a bowl
  • 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.
Chopping fresh cilantro
Chop the cilantro
Dry ingredients in a bowl
Add the cilantro, shallot/onion, curry powder, chili powder, sugar, garlic
Pouring sizzling oil over the cilantro and other dry ingredients
Pour the sizzling hot oil
Add the soy sauces
Cilantro lime noodles sauce
Add in the vegetarian mushroom oyster sauce
Roll your lime to release the juices. Slice your lime
Squeezing lime over cilantro sauce
Squeeze the lime juice into the sauce
Cilantro lime noodles sauce
Mix the sauce well. Feel free to adjust to your taste.

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!
Cooked knife cut noodles
Cilantro lime noodles
Cilantro lime noodles

MORE NOODLE RECIPES YOU MIGHT LOVE:

  • Peanut Satay Noodle Soup
  • Shoyu Udon
  • Yaki Udon
  • Chinese-Style Bolognese
  • Kimchi Noodle Soup with Dumplings
  • Wonton Noodle Soup
Cilantro lime noodles

Cilantro Lime Noodles

4.91 from 21 votes
An easy, savoury, and zesty bowl of Cilantro Lime Noodles with a hint of spice and earthiness from chili and curry powder.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Chinese, East Asian, Fusion, Southeast Asian
Servings 2 servings
Calories 544 kcal

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

https://youtube.com/shorts/pjvEjXLkFhk?feature=share

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS IMAGE:

This Post Has 20 Comments

  1. Jean Black 12 Oct 2022 Reply

    4 stars
    Made this tonight for supper and you didn’t lie they were delicious and super simple. They are a solid 4.5 stars for sure. The only thing, and it’s a personal preference, I’d maybe cook the garlic and onion a bit just to take off the raw edge as the heated oil doesn’t quite do it and also I like my hot food hot, not warm so after it was all done I just tossed it in the microwave for 45 seconds. Other then that they were perfect and the lime taste was on point. Oh just as a side note I couldn’t find the fun noodles you used so I just used extra broad no yolk egg noodles and it worked out just fine.

    1. Jeeca 13 Oct 2022 Reply

      Hi Jean, thanks so much for your feedback! Much appreciated. ◡̈

  2. Miranda 13 Oct 2022 Reply

    5 stars
    I think this is my first time ever leaving a review on a recipe! This recipe is phenomenal. I doubled it and the flavor combination is still so unique and delicious. Definitely a new favorite.

    1. Jeeca 13 Oct 2022 Reply

      Yaaay, thank you so much Miranda!! ◡̈

  3. SwashB 14 Oct 2022 Reply

    4 stars
    I used tagliatelle pasta as I can’t get your knife cut noodles locally. All is well. 👍

    1. Jeeca 15 Oct 2022 Reply

      Great sub too! ◡̈ thanks so much for giving it a try!!

  4. Marlon 16 Oct 2022 Reply

    5 stars
    Das sieht aber total lecker aus;)

    Liebe Grüße

    Marlon

    1. Jeeca 16 Oct 2022 Reply

      Danke Marlon! ❤️

  5. Jeni 20 Oct 2022 Reply

    5 stars
    I make your recipes all the time and I finally remembered to leave a review! You never disappoint, Jeeca! Always hitting us with the most amazing flavor combinations. I am actually Mexican so I especially liked this one because I always have limon and cilantro in my fridge. By now I know that I like to cook off my garlic and onion a little (for like 20 seconds on the stove) and I added some beefy seitan with extra lime and cilantro to toss with the ramen noodles I had on hand. It was soooo good. Thank you!!

    1. Jeeca 20 Oct 2022 Reply

      Hi Jeni, really appreciate you taking the time to write this review!! ❤️thanks so much and rly happy you liked this!

  6. Kay 30 Oct 2022 Reply

    What noodles did you use, I’d like to order what your using?
    Thanks!

    1. Jeeca 30 Oct 2022 Reply

      I used knife cut noodles or kuan miao noodles! ◡̈

  7. jade 12 Nov 2022 Reply

    5 stars
    just made this for dinner,, it was so great!! thank you for sharing such easy enjoyable vegan recipes!

    1. Jeeca 13 Nov 2022 Reply

      Thanks so much Jade, rly appreciate it! ◡̈

  8. Daniela 20 Nov 2022 Reply

    5 stars
    Yum yum yum
    I’m not vegan or even vegetarian but I’m moving away from meat as little bit.
    This recipe is so good. I followed it mostly but used peanut oil, normal oyster sauce and chilli flakes and I added canned tuna. I have huge amounts of coriander I always look for more ways to use it 😃 I will definitely make this again. Thank you

    1. Jeeca 20 Nov 2022 Reply

      Thanks Daniela, really happy you liked it! ◡̈

  9. Amanda 5 Dec 2022 Reply

    5 stars
    I thoroughly enjoyed the flavors! I marinated some super firm tofu to add to it. And, I, too, used egg noodles but, will try to find knife cut noodles the next time I go to HMart. Will definitely be preparing again… and, again…

    1. Jeeca 6 Dec 2022 Reply

      Thanks Amanda! Rly happy to hear you liked it ◡̈ The tofu is a great pairing!!

  10. Julia 22 Jan 2023 Reply

    5 stars
    Simply delicious! Very fast to prepare and too fast eaten!

    1. Jeeca 22 Jan 2023 Reply

      Hehe glad you enjoyed it Julia!! ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevStir-Fried Five Spice Tofu with Garlic Chives
Mushroom Meatballs with Sweet & Sour SauceNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY