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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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!! ◡̈