Go Back
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.