Description
A quick, flavor-packed noodle dish featuring a bold blend of fresh cilantro, zesty lime, garlic, spices, and savory sauces. It’s vegan, vibrant, and perfect for a fast, satisfying meal.
Ingredients
- 5.2 oz dry noodles of choice (e.g., knife-cut noodles)
- ½ cup chopped fresh cilantro
- 3 cloves garlic, minced
- ½ small shallot or red onion, chopped
- 1 tbsp sugar
- 1 tsp curry powder
- ½ tbsp chili powder (optional)
- ¼ cup oil (e.g., olive oil)
- 1.5 to 2 tbsp vegetarian mushroom oyster sauce
- 1 tbsp dark soy sauce
- 2 tbsp lime juice (juice from 1 lime)
Instructions
- Cook noodles until slightly underdone, then rinse with cold water and set aside.
- In a heatproof bowl, combine cilantro, garlic, shallot/red onion, sugar, curry powder, and chili powder.
- Heat oil in a pot over medium to medium-high heat for 3–4 minutes until hot and shimmering.
- Carefully pour the hot oil over the cilantro-spice mixture to bloom the aromatics.
- Add mushroom oyster sauce, dark soy sauce, and lime juice; mix well.
- Add noodles to the sauce and toss thoroughly to coat. Adjust seasoning as needed and serve.
Notes
- Customize with tofu, tempeh, or vegetables for a heartier meal.
- Use gluten-free noodles and sauces for a gluten-free option.
- Sauce can be prepared ahead and stored for 2 days in the fridge.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of water or oil.
- Fresh cilantro is preferred, but dried can be used if necessary.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
