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:
- Peanut Satay Noodle Soup
- Shoyu Udon
- Yaki Udon
- Chinese-Style Bolognese
- Kimchi Noodle Soup with Dumplings
- Wonton Noodle Soup
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!
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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This Post Has 32 Comments
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.
Hi Jean, thanks so much for your feedback! Much appreciated. ◡̈
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.
Yaaay, thank you so much Miranda!! ◡̈
I used tagliatelle pasta as I can’t get your knife cut noodles locally. All is well. 👍
Great sub too! ◡̈ thanks so much for giving it a try!!
Das sieht aber total lecker aus;)
Liebe Grüße
Marlon
Danke Marlon! ❤️
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!!
Hi Jeni, really appreciate you taking the time to write this review!! ❤️thanks so much and rly happy you liked this!
What noodles did you use, I’d like to order what your using?
Thanks!
I used knife cut noodles or kuan miao noodles! ◡̈
just made this for dinner,, it was so great!! thank you for sharing such easy enjoyable vegan recipes!
Thanks so much Jade, rly appreciate it! ◡̈
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
Thanks Daniela, really happy you liked it! ◡̈
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…
Thanks Amanda! Rly happy to hear you liked it ◡̈ The tofu is a great pairing!!
Simply delicious! Very fast to prepare and too fast eaten!
Hehe glad you enjoyed it Julia!! ◡̈
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! 🙂
I just made this and it was amazing! Curious question: did you originally come up with this recipe? Because if you do, then that’s amazing!
Hi Paula! Glad you liked it! And yes it was inspired by the other noodle recipes I’ve been doing (I love using knife cut noodles) and made a basil garlic oil noodle recipe, so I wanted to another herb and so I thought of the cilantro & lime combo cause I love it in Mexican cuisine. So I fused that with some Chinese flavors with the vegetarian oyster sauce and other seasonings. Really glad it turned out good!