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Cilantro Lime Noodles

Cilantro lime noodles with a silky, herby sauce—garlic, chili powder, and soy brightened by fresh lime juice. Boil-toss method gets noodles coated and glossy in about 12 minutes.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Noodles of choice
  • 8 oz noodles of choice
Herbs and aromatics
  • 0.5 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 0.5 small shallot, minced
Seasonings and sauce
  • 1 tbsp sugar
  • 0.5 tbsp chili powder
  • 0.25 cup neutral oil, heated
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook the noodles until just tender, then rinse under cold water and set aside in the colander for a silky, non-starchy texture.
  2. Combine the cilantro, garlic, shallot, sugar, and chili powder in a heatproof bowl.
Make the cilantro-lime sauce
  1. Heat the neutral oil until shimmering, then pour it over the cilantro mixture and stir to combine for a fragrant bloom.
  2. Whisk in the soy sauce and lime juice until smooth and glossy.
Toss and serve
  1. Add the cooked noodles to the sauce and toss until evenly coated, adding a splash of reserved noodle water if needed for slip.
  2. Serve immediately, garnished with extra cilantro and lime wedges.

Notes

For best cling, rinse the noodles well and toss them right after cooking. Store leftovers in a sealed container in the refrigerator for up to 2 days, and reheat gently with a splash of water to loosen the sauce; freezing is not recommended. If you want a dairy-free, gluten-free swap, use tamari instead of soy sauce.