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Cilantro Lime Noodles

Cilantro lime noodles with a glossy jade-green cilantro-garlic sauce and tangy lime juice. Cook noodles until just tender, then blend the herb sauce smooth and toss for an evenly coated, bright finish with soy sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Noodles of choice
  • 8 oz noodles of choice (ramen, rice, or wheat) Any noodle works—choose what you can cook in ~5–8 minutes.
Cilantro lime sauce
  • 1 cup fresh cilantro, packed Pack firmly so the blender has enough volume for a smooth sauce.
  • 3 garlic Use fresh cloves for a sharper, less sweet garlic flavor.
  • 2 tbsp lime juice Use fresh lime juice for the brightest tang.
  • 2 tbsp soy sauce Stir in for savory depth; use low-sodium if preferred.
  • 0.25 cup neutral oil Neutral oil helps the sauce turn silky and cling to noodles.
  • 1 tbsp sugar Balances lime acidity; adjust slightly to taste.
  • 1 tsp chili flakes, optional Adds gentle heat; omit for a mild herb-forward bowl.

Equipment

  • 1 sheet pan

Method
 

Cook noodles
  1. Bring a pot of water to a boil, cook the noodles of choice according to package directions, then drain and set aside.
  2. Keep the noodles warm while you make the sauce so they toss evenly.
Blend cilantro lime sauce
  1. Combine the fresh cilantro, garlic, lime juice, soy sauce, and sugar in a blender and blend until smooth.
  2. Heat the neutral oil in a small pan over medium heat until shimmering, then carefully pour it into the blender while blending.
Toss and serve
  1. Toss the warm noodles with the cilantro lime sauce until evenly coated.
  2. Sprinkle with chili flakes if using and serve immediately with the sauce glossy on the noodles.

Notes

Pro tip: pour the shimmering oil in a steady stream while blending to help emulsify the sauce into a smooth, clinging texture. Refrigerate leftovers in a sealed container up to 3 days; rewarm noodles gently with a splash of water to loosen the sauce. Freezing isn’t recommended because the herb sauce can separate after thawing. For a gluten-free swap, use gluten-free noodles and tamari in place of soy sauce.