Description
These 10-Minute Cilantro Lime Chili Noodles are a quick and flavorful dish that combines the zesty freshness of cilantro and lime with a spicy kick of red pepper flakes. Perfect for a fast and satisfying meal!
Ingredients
Units
Scale
Main Noodle Dish:
- 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) or 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, then rinse with cold water.
- Prepare Spice Mix: Combine red pepper flakes with cilantro in a bowl.
- Infuse Sesame Oil: Heat sesame oil on medium flame for 2-3 minutes until hot; do not burn.
- Mix Spices: Add the heated sesame oil to the spice mix and stir well.
- Add Sauces: Mix in lime juice, light soy sauce, dark soy sauce, rice wine vinegar, hing or garlic powder, vegan oyster sauce, and agave syrup.
- Combine with Noodles: Pour the mixture over the noodles and mix thoroughly.
- Finish and Serve: Top with additional cilantro, toasted sesame seeds, and chili sesame oil. Gently heat before serving.
Notes
- For a gluten-free option, use brown rice ramen or rice noodles and opt for gluten-free soy sauces.
- If unavailable, substitute gochugaru with chili flakes for heat.
- Rice wine vinegar can be swapped with white vinegar or mirin.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
