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Cilantro Lime Noodles

Cilantro lime noodles with a bright, herby garlic-lime sauce that coats tender rice or wheat noodles. Blend cilantro, lime juice, soy sauce, sesame oil, and honey, then toss warm noodles until evenly coated with a glossy finish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Noodles (rice or wheat)
  • 12 oz noodles (rice or wheat)
Fresh cilantro
  • 1 cup fresh cilantro
Lime juice
  • 3 tbsp lime juice
Garlic
  • 2 garlic cloves
Soy sauce
  • 2 tbsp soy sauce
Sesame oil
  • 1 tbsp sesame oil
Honey
  • 1 tbsp honey
Sesame seeds (garnish)
  • 1 sesame seeds for garnish

Equipment

  • 1 stand mixer

Method
 

Cook and drain the noodles
  1. Cook the noodles according to package instructions until tender, then drain well. Keep them warm for better sauce cling.
Blend the cilantro-lime sauce
  1. Blend the cilantro, lime juice, garlic, soy sauce, sesame oil, and honey until smooth. Scrape down as needed until the sauce looks uniformly green and glossy.
Toss and serve
  1. Toss the warm noodles with the cilantro-lime sauce until evenly coated, adding a splash of reserved noodle water only if needed for looseness. Look for a thin, shiny coating rather than dry noodles.
  2. Garnish with sesame seeds before serving. Finish with a few extra pinches for visible speckles.

Notes

Pro tip: toss the noodles right after draining while they’re still warm so they absorb more of the cilantro-lime sauce. Refrigerate leftovers in a sealed container for up to 3 days; the sauce may dull slightly, but it’s still good. Freezing isn’t recommended for the best cilantro texture. If you want a dairy-free swap, this recipe is already dairy-free; for gluten-free, use tamari instead of soy sauce.