Description
These Cilantro Lime Chili Noodles are a quick and flavorful dish that can be whipped up in just 10 minutes. The combination of cilantro, lime, and chili flakes provides a zesty and spicy kick to the noodles, making it a perfect meal for busy weeknights.
Ingredients
Units
Scale
Main Ingredients:
- 2 cakes knife-cut noodles
- 1/3 cup chopped cilantro
- 2 tbsp red pepper flakes (gochugaru)
- 2 tbsp sesame oil
- 1 tbsp lime juice
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- pinch hing (asoefetida) sub garlic powder
- 1 tbsp vegan oyster sauce
- 1 tsp agave syrup
- 1/4 cup noodle water
Toppings:
- more chopped cilantro
- toasted sesame seeds
- chili sesame oil
Instructions
- Boil Noodles: Boil knife-cut noodles according to package instructions and rinse with cold water.
- Prepare Seasoning: Combine red pepper flakes with cilantro in a bowl. Heat sesame oil over medium flame until hot.
- Mix Seasoning: Add the hot sesame oil to the red pepper flakes and cilantro mixture. Stir well.
- Add Ingredients: Mix in lime juice, light soy sauce, dark soy sauce, rice wine vinegar, hing (or garlic powder), vegan oyster sauce, agave syrup, and noodle water.
- Combine with Noodles: Pour the mixture over the cooked noodles and mix thoroughly. Top with chopped cilantro, toasted sesame seeds, and chili sesame oil.
- Serve: Gently heat the noodles and serve hot.
Notes
- For a gluten-free option, use brown rice ramen or rice noodles and opt for gluten-free soy sauces.
- Gochugaru can be substituted with chili flakes for spice and color.
- Rice wine vinegar can be replaced with white vinegar or mirin.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
