Spicy Coriander Lime Noodles

25 Jan

Preparation time: 20-30 minutes | Serves: 2 people

Thick, bouncy noodles coated with a fresh coriander lime sauce - this is one of my favourite dishes to eat during summer. The spicy Asian-inspired sauce is bright and zesty, requiring very little forward planning and just 15 minutes of work to bring it all together.

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Why you’ll love these Coriander Lime Noodles -

First of all, these noodles are incredible easy and quick to whip up. They require just 10 minutes of actual prep - all you have to do is chop coriander, garlic, ginger and spring onions, then mix in the chilli oil, sauces and lime juice to taste. Toss with noodles and dinner is served.

Secondly, they're so versatile. I make these as a quick weeknight dinner or use them as a base for fridge clean-out meals. Top the noodles with a fried egg, shredded chicken, crispy tofu, prawns, or stir-fried vegetables - whatever you have on hand.

They’re a great way to reduce food waste. I use both coriander leaves and stems for the sauce, but I've even made these with just the stems leftover from another recipe and they still taste amazing.

And lastly, just the flavour! Coriander mixed with the usual aromatics (ginger, garlic and chilli) pack a lovely punch, paired with salty soy and a touch of sweetness from oyster sauce and honey which helps thicken the noodle sauce, while balancing the mouth-puckering sourness of fresh lime juice.

Honestly I could keep going with the list, but you’ll have to try these coriander lime noodles for yourself and then you’ll know why they’re so good!

Find more tips and suggestions in the recipe notes below.

Ingredients

Half packet (around 135g) noodles of your choice (I used dry udon)
Half bunch coriander (leaves and stems)
1 spring onion, finely chopped (optional)
1-2 garlic cloves, crushed
1 tsp ginger, crushed
2 tbsps chilli oil, plus extra to serve
1 tbsp soy sauce
2 tsps oyster sauce
1 tsp honey/ brown sugar (according to taste)
Juice of 1 lime
Fresh coriander, to garnish

Method

Finely chop the coriander (leaves and stems), garlic, spring onion, and ginger. Add to a large bowl.
Heat the chilli oil until lightly sizzling and pour over the ingredients.
Add soy sauce, oyster sauce, honey, and lime juice to taste. Mix until combined.
Meanwhile, cook the noodles according to packet instructions.
Toss the hot noodles through the sauce, adding 1-2 tablespoons of cooking liquid until you reach the desired consistency. Adjust lime juice if needed.
Serve immediately, drizzled with chilli oil and fresh coriander.

RECIPE NOTES

Swaps, Serves & Storage

What noodles can I use for this recipe?
I prefer the thicker texture of udon noodles and find they hold onto the sauce really well. You can use egg noodles, rice noodles or any flat/ wide noodles you have available.
Can I make this recipe vegetarian/ vegan?
Yes - you can use a vegetarian/ vegan oyster sauce for this recipe or a splash of dark soy sauce instead. Make sure to also use a vegan chilli oil.
Can I make these coriander lime noodles gluten free?
Use rice/ egg noodles and swap soy sauce for tamari for a gluten free version of this easy noodle recipe.
Do I have to make the sauce spicy?
You can easily reduce the amount of chilli oil to make the sauce less spicy. Sub with 1 tbsp of peanut/ sesame oil and adjust according to taste.
Can I make these coriander lime noodles ahead of time?
While I’ve found this sauce tastes best fresh, you can make it a day or two ahead of time. Store in an the fridge and reheat in the microwave before serving.