Cilantro Lime Garlic Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
150 grams dry wheat noodles (e.g. knife cut noodles)
→ Cilantro Lime Sauce
02 -
120 millilitres fresh cilantro, chopped
03 -
3 cloves garlic, minced
04 -
30 grams shallot or red onion, finely diced
05 -
13 grams granulated sugar
06 -
5 grams curry powder
07 -
3 grams chili powder (optional, for extra heat)
08 -
60 millilitres olive oil
→ Seasonings
09 -
25 to 30 millilitres vegetarian mushroom oyster sauce, to taste
10 -
15 millilitres dark soy sauce
11 -
30 millilitres freshly squeezed lime juice (approximately 1 lime)
# Instructions:
01 -
Boil the noodles in a large pot following package instructions, but reduce the cooking time to ensure they remain very chewy. Drain and rinse with cold water to halt cooking. Set the noodles aside. Wipe the pot clean and dry thoroughly.
02 -
In a large heatproof bowl, combine the chopped cilantro, minced garlic, diced shallot or red onion, curry powder, sugar, and chili powder.
03 -
Heat olive oil in the clean pot over medium to medium-high heat for 3–4 minutes, until hot and shimmering. Test temperature by adding a small piece of garlic; it should sizzle instantly.
04 -
Immediately turn off the heat and pour the hot oil over the prepared cilantro mixture. Listen for the sizzle and mix the contents well until combined.
05 -
Stir in the vegetarian mushroom oyster sauce, dark soy sauce, and lime juice. Combine thoroughly to create the sauce.
06 -
Add the drained noodles to the bowl and toss to thoroughly coat with the sauce. Taste and adjust seasoning, adding more mushroom oyster sauce if desired.
07 -
Transfer to serving bowls. For extra heat, finish with chili oil or chili sauce if desired. Enjoy immediately while hot.
# Notes:
01 -
For optimal texture, do not overcook the noodles. Run them under cold water to prevent further cooking after draining.
02 -
You may substitute the vegetarian mushroom oyster sauce with soy sauce for a fully vegan result.