Coriander Lime Noodles

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

• 5 ⅕ oz dry noodles of choice (2 servings I used knife cut noodles)

• 1/2 cup chopped fresh cilantro (, see notes)

• 3 cloves garlic (, minced)

• 1/2 small shallot (or red onion)

• 1 tbsp sugar

• 1 tsp curry powder

• 1/2 tbsp chilli power (, optional for extra spice)

• 1/4 cup oil (, I used olive oil)

• 1 ½ to 2 tbsp vegetarian mushroom oyster sauce (, to taste)

• 1 tbsp dark soy sauce

• 2 tbsp lime juice (juice from 1 lime)

Instructions

Noodles:

1. prepare your noodles and slightly undercook until still very chewy. I ran my noodles through cold water to stop it from cooking. Set aside. I quickly rinsed the pot and dried it well and used the same pot to heat the oil later on.

2. In a large heat proof bowl, add the chopped cilantro, minced garlic, shallot or red onion, curry powder, sugar, and chilli powder.

3. Heat the oil in the pot over medium to medium high heat for 3-4 minutes or until hot and you start to see small bubbles. To test the heat, you can add a small piece of garlic and it should immediately sizzle.

4. Turn off the heat then immediately pour the oil over the bowl of cilantro, garlic, shallot/onion, and seasonings. Enjoy the sizzle and mix well.

5. Add in the vegetarian mushroom oyster sauce, soy sauce, and lime juice. Mix well.

6. Add cooked noodles and mix to coat in the sauce mixture. Taste the noodles and feel free to season with more veg oyster sauce, if needed

7. Finish with some chili oil/sauce, if desired. Enjoy while hot!

Nutrition

• Calories: 544 kcal
• Lipides Totaux: 29 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 26 g
• Acides Gras Trans: 0.1 g
• Sodium: 1457 mg
• Glucides Totaux: 66 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 6 g
• Protéines: 12 g