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

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:

Cilantro lime noodles

Cilantro Lime Noodles

4.97 from 51 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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian, Chinese, East Asian, Fusion, Southeast Asian
Servings 2 servings
Calories 544 kcal

Ingredients
 
 

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

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

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Jeeca

Hello there!

Hi, I'm Jeeca, a food content creator and recipe developer behind The Foodie Takes Flight. I'm 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. Hope you find something you'll love!

4.97 from 51 votes (27 ratings without comment)

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