Cilantro Lime Spicy Wheat Noodles

Ingredients

• 135 g Dried wheat noodles (Can substitute with any flat noodle of your choice)
• 35 g Avocado oil (or any neutral vegetable oil) (Provides a high smoke point for hot‑oil flavor infusion)
• 15 g Fresh cilantro leaves (Handful, finely chopped; can replace with basil or celery leaves)
• 50 g Onion (Finely chopped)
• 14 g Garlic (Finely chopped)
• 5 g Chili powder (Adjust to taste for heat)
• 4 g Sugar (Balances acidity and salt)
• 3 g Curry powder (Adds depth of flavor)
• 12 g Soy sauce (Low‑sodium optional)
• 24 g Oyster sauce (Provides umami; can use vegetarian mushroom sauce as alternative)
• 24 g Lime juice (Freshly squeezed for bright acidity)

Instructions

1. Prepare aromatics

   Finely chop the onion, garlic, and cilantro. Keep them separate for quick addition later.

   Time: PT5M

2. Boil the noodles

   Bring a pot of water to a rolling boil, add the dried wheat noodles and cook for 6 minutes over medium heat until al dente.

   Time: PT6M

   Temperature: medium heat

3. Rinse and drain

   Drain the noodles in a colander and rinse under cold running water to stop cooking and remove excess starch. Set aside.

   Time: PT2M

4. Heat the oil

   In the same pot, add the avocado oil and heat over medium‑high until it shimmers and just begins to smoke.

   Time: PT2M

   Temperature: medium-high

5. Infuse aromatics and spices

   Quickly add the chopped cilantro, onion, garlic, chili powder, sugar, curry powder, soy sauce, and oyster sauce to the hot oil. Stir constantly for about 1 minute until fragrant.

   Time: PT1M

6. Add lime juice

   Drizzle the freshly squeezed lime juice over the hot mixture and stir to combine.

   Time: PT30S

7. Combine noodles with sauce

   Return the rinsed noodles to the pot and toss vigorously until every strand is evenly coated with the sauce.

   Time: PT2M

8. Serve

   Transfer the noodles to serving bowls, garnish with extra cilantro if desired, and enjoy immediately.

   Time: PT0S

Nutrition Facts

Calories

420

Protein

9 g

Carbohydrates

45 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dried wheat noodles: rice noodles, egg noodles, soba
• Instead of Avocado oil (or any neutral vegetable oil): canola oil, vegetable oil, peanut oil
• Instead of Fresh cilantro leaves: basil, celery leaves
• Instead of Onion: shallots, green onions
• Instead of Garlic: garlic paste
• Instead of Chili powder: red pepper flakes, gochugaru
• Instead of Sugar: honey, maple syrup (reduced amount)
• Instead of Curry powder: garam masala, curry paste (adjust amount)
• Instead of Soy sauce: tamari, coconut aminos
• Instead of Oyster sauce: vegetarian mushroom sauce, hoisin sauce (less salty)
• Instead of Lime juice: lemon juice, vinegar (adjust amount)

Equipment Needed

• Large pot
• Colander or strainer
• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spoon or silicone spatula
• Measuring spoons
• Kitchen scale (optional) (optional)

Critical Steps — Do Not Skip

• Boiling the noodles to the correct al dente texture
• Heating the oil until hot enough to sizzle the aromatics
• Quickly stirring aromatics and spices in hot oil to release flavors
• Tossing noodles thoroughly so the sauce coats every strand

Chef Tips from the Video

• Use a wok or a wide skillet for better tossability.
• Freshly squeezed lime juice makes a huge difference compared to bottled.
• Add a handful of toasted sesame seeds just before serving for extra texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of oil.

Freezer: Not recommended – noodles become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the noodles a day ahead, rinse, drain, and store in the fridge with a drizzle of oil to prevent sticking.
• Pre‑measure all spices and sauces in a small bowl for a faster assembly.