Description
A quick and flavorful Asian-inspired noodle dish featuring aromatic cilantro, zesty lime, and savory sauces that come together in minutes. The perfect weeknight meal with a perfect balance of bright herbs and umami flavors.
Ingredients
Scale
- Noodles
- 5.2 oz dry noodles of choice (2 servings), knife cut noodles recommended
- Cilantro Lime Sauce
- 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 chili powder (optional for extra spice)
- 1/4 cup oil (olive oil recommended)
- Seasonings
- 1.5 to 2 tbsp vegetarian mushroom oyster sauce
- 1 tbsp dark soy sauce
- 2 tbsp lime juice (juice from 1 lime)
Instructions
- Prepare the Noodles
- Cook your noodles according to package instructions, but slightly undercook them until they’re still very chewy. Rinse under cold water to stop the cooking process. Set aside. Quickly rinse the pot, dry it well, and use it later to heat the oil.
- Prepare the Aromatics
- In a large heat-proof bowl, combine the chopped cilantro, minced garlic, shallot or red onion, curry powder, sugar, and chili powder (if using). Mix these ingredients well so they’re evenly distributed.
- Heat the Oil
- Heat the oil in your pot over medium to medium-high heat for 3-4 minutes or until hot and small bubbles begin to form. To test if it’s ready, add a small piece of garlic – it should immediately sizzle.
- Create the Sauce Base
- Turn off the heat and immediately pour the hot oil over the bowl of aromatics and seasonings. Enjoy the sizzle as the hot oil releases the flavors and aromas. Mix well to combine all ingredients.
- Finish the Sauce
- Add the vegetarian mushroom oyster sauce, dark soy sauce, and lime juice to the bowl. Stir thoroughly to create a well-blended sauce with balanced flavors.
- Combine with Noodles
- Add the cooked noodles to the sauce mixture and toss until the noodles are evenly coated. Taste and adjust seasoning with more vegetarian oyster sauce if needed.
- Serve
- Finish with a drizzle of chili oil or sauce if desired for extra heat. Serve immediately while hot for the best flavor and texture.
Notes
- For cilantro, use both leaves and tender stems for the best flavor. If you’re one of the people who find cilantro tastes like soap (due to genetics), you can substitute with Thai basil or a mix of parsley and mint.
- The hot oil technique (sometimes called “oil infusion”) is common in Asian cooking and helps release the flavors of the aromatics without burning them.
- This dish can be customized with protein additions like tofu, chicken, or shrimp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb the sauce, so you might need to add a splash of water when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg