Chilli Garlic Lime Noodles
Chilli Garlic Lime Noodles
Ingredients
For the Noodles
- 4 packages instant ramen noodles, discard seasoning packets
For the Chili Garlic Sauce
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons chili oil
- 1 tablespoon Sriracha
- 2 tablespoons lime juice, freshly squeezed
For Garnish
- 1/2 cup green onions, sliced
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, for garnish, as needed
Instructions
- 1
Cook the instant ramen noodles according to package directions, typically by boiling in water for 2-3 minutes. Drain thoroughly and set aside. Discard the seasoning packets.
⏱️ 3 min
- 2
While the noodles cook, heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the red pepper flakes and cook for another 15-30 seconds, allowing the chili flavor to infuse the oil.
⏱️ 1 min
- 4
Pour in the soy sauce, dark soy sauce, chili oil, Sriracha, and freshly squeezed lime juice. Stir well to combine and bring the sauce to a gentle simmer.
⏱️ 1 min
- 5
Add the drained cooked noodles directly into the simmering sauce in the skillet. Add half of the sliced green onions and half of the chopped fresh basil.
⏱️ 1 min
- 6
Using tongs or a spatula, toss the noodles vigorously until they are thoroughly coated with the chili garlic lime sauce and the herbs are well distributed.
⏱️ 1 min
- 7
Serve the noodles immediately in bowls, garnished with the remaining sliced green onions, fresh basil, and an extra sprinkle of red pepper flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Garlic Lime Noodles
Ingredients
For the Noodles
- 4 packages instant ramen noodles, discard seasoning packets
For the Chili Garlic Sauce
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons chili oil
- 1 tablespoon Sriracha
- 2 tablespoons lime juice, freshly squeezed
For Garnish
- 1/2 cup green onions, sliced
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, for garnish, as needed
Instructions
- 1
Cook the instant ramen noodles according to package directions, typically by boiling in water for 2-3 minutes. Drain thoroughly and set aside. Discard the seasoning packets.
⏱️ 3 min - 2
While the noodles cook, heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the red pepper flakes and cook for another 15-30 seconds, allowing the chili flavor to infuse the oil.
⏱️ 1 min - 4
Pour in the soy sauce, dark soy sauce, chili oil, Sriracha, and freshly squeezed lime juice. Stir well to combine and bring the sauce to a gentle simmer.
⏱️ 1 min - 5
Add the drained cooked noodles directly into the simmering sauce in the skillet. Add half of the sliced green onions and half of the chopped fresh basil.
⏱️ 1 min - 6
Using tongs or a spatula, toss the noodles vigorously until they are thoroughly coated with the chili garlic lime sauce and the herbs are well distributed.
⏱️ 1 min - 7
Serve the noodles immediately in bowls, garnished with the remaining sliced green onions, fresh basil, and an extra sprinkle of red pepper flakes, if desired.
⏱️ 1 min