10-min Cilantro Lime Chili Noodles
Dinner, Lunch

10-min Cilantro Lime Chili Noodles

ramyaramesh3007
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This chewy knife cut noodle dish drenched in a spicy and sour sauce with a whole lot of chopped coriander is the literal bane of my existence.

Cilantro Lime Chili Noodles

This is another rendition of my peanut chili noodles – but I wanted something that was zesty, tangy and spicy all at the same time. The beautiful combination of cilantro, lime and chili aside, the star of the show were really these knife cut noodles!

This the brand of the Taiwan Knife Sliced Noodles. It is pretty affordable and there are 5 noodles blocks in one packet. It also comes with a scallion oil seasoning but I prefer making the sauces for my recipes from scratch so I didn’t use them.

Taiwan Knife Sliced Noodles

I used mild pepper chili flakes but feel free to use any spice level you would like! For a gluten free option, you can either use brown rice ramen, noodles or rice noodles.

Print Recipe

10-min Cilantro Lime Chili Noodles

This chewy knife cut noodle dish drenched in a spicy and sour sauce with a whole lot of chopped coriander is the literal bane of my existence.
Cook Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Asian, Fusion
Keyword: noodles
Servings: 2

Equipment

  • 1 Pan

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 knife cut noodles according to package ingredients and rinse with cold water.
  • Combine red pepper flakes with cilantro in a bowl. Heat sesame oil on medium flame for about 2-3 minutes until hot (Make sure it doesn't burn!)
  • Add heated sesame oil to the mixture and give it a good mix.
  • Add the rest of the ingredients, except the cooked noodles and give it a good mix.
  • Pour over noodles and mix well. Top with chopped cilantro, toasted sesame seeds and chili sesame oil.
  • Heat it up gently and it's ready to serve!

Notes

  1. For a gluten free option, you can either use brown rice ramen, noodles or rice noodles. Omit dark soy sauce and use gluten free soy sauces. 
  2. I used gochugaru but you substitute with chili flakes. Gochugaru gives the dish the bright red color. 
  3. You can substitute rice wine vinegar with white vinegar or mirin.