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10-min Cilantro Lime Chili Noodles Recipe

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4.2 from 11 reviews

This vibrant and quick recipe for Cilantro Lime Chili Noodles brings together the fresh flavors of cilantro and lime with the fiery kick of red pepper flakes and chili sesame oil. In just 10 minutes, you can create a delicious, vegan, and tangy noodle dish that’s perfect for a light lunch or dinner. The combination of sesame oil, soy sauces, rice vinegar, and a hint of agave syrup balances heat and tanginess, while the hint of asafoetida adds a unique depth of flavor. Garnished with fresh cilantro and toasted sesame seeds, this easy noodle recipe is bursting with flavor and texture.

  • Total Time: 10 minutes
  • Yield: 2 servings

Ingredients

Noodles

  • 2 cakes knife-cut noodles

Sauce and Seasoning

  • 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 vinegar
  • pinch hing (asafoetida) or substitute garlic powder
  • 1 tbsp vegan oyster sauce
  • 1 tsp agave syrup
  • 1/4 cup noodle cooking water

Garnish

  • More chopped cilantro
  • Toasted sesame seeds
  • Chili sesame oil

Instructions

  1. Cook Noodles: Boil the knife-cut noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and remove excess starch. Set aside.
  2. Prepare Chili-Cilantro Oil: In a bowl, combine the red pepper flakes with 1/3 cup chopped cilantro. Heat 2 tablespoons of sesame oil on medium flame for about 2-3 minutes until hot but not smoking. Avoid burning the oil.
  3. Mix Oil with Spices: Pour the hot sesame oil over the red pepper flakes and cilantro mixture, stirring well to infuse the oil with flavor.
  4. Combine Sauce Ingredients: Add lime juice, light soy sauce, dark soy sauce, rice vinegar, asafoetida (or garlic powder), vegan oyster sauce, agave syrup, and the reserved 1/4 cup of noodle cooking water to the chili-cilantro oil mixture. Stir thoroughly to combine all the ingredients into a flavorful sauce.
  5. Toss Noodles: Pour the prepared sauce over the cooked noodles and mix well to ensure the noodles are evenly coated with the sauce and flavors.
  6. Garnish and Serve: Top the noodles with additional chopped cilantro, toasted sesame seeds, and a drizzle of chili sesame oil. Gently heat the noodles to warm through if desired, then serve immediately.

Notes

  • Knife-cut noodles can be substituted with similar Asian wheat noodles or fresh pasta sheets cut into strips.
  • Adjust the amount of red pepper flakes and chili sesame oil to control the spice level as per your preference.
  • A pinch of asafoetida (hing) adds umami and depth, but garlic powder can be used if unavailable.
  • Reserving noodle water helps to loosen the sauce and coat noodles better.
  • This dish is vegan and can be served warm or at room temperature.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Vegan

Find it online: https://iamstarved.com/10-min-cilantro-lime-chili-noodles-recipe/