Summer Lime & Chilli Noodles

Summer Lime & Chilli Noodles

Serves 3-4

The easiest way to make this recipe is to use our Lime & Chilli Asian Dressing instead of making your own sauce. However, I ran out and didn’t realise, so I made my own. If you have these ingredients and fancy making your own, have a go! This is also great if you can’t eat fish or soy. Although obviously you’ll need to substitute the seafood for another protein, like meat or tofu. It’s still pretty quick, because you only need one pan and only need to chop the ginger.

The amounts in this are rough guesses. Sorry! I didn’t measure it because I didn’t think it would turn out as tasty as it did. The lime dressing is lovely and fresh for a Summer evening.

  • 2 tbsp Shaoxing rice wine or mirin
  • 2-3tbsp Soy Sauce or No Soy ‘Soy Sauce’
  • Pinch salt
  • 4-5tbsp Garlic Jam with Chilli (or Fresh Chilli Jam)
  • 2 tbsp Yorkshire Rapeseed Oil with Garlic or Extra Virgin Olive Oil with Garlic
  • 1” Fresh grated Ginger
  • 2tbsp fish sauce or No Fish ‘Fish Sauce’
  • 3-4tbsp Lime juice or juice of one lime
  • 1 fresh Kaffir lime leaf, ripped into four pieces (If you can’t get a fresh one, just leave it out.)
  • 1-2tbsp groundnut oil (or other stir-fry oil)
  • 1 avocado, chopped
  • 200g Mixed cooked seafood (or tofu or meat, cook as required)
  • 550g stir fry veg (chop your own or buy a packet)
  • Ready To Wok Noodles (I find one recommended serving usually serves 2 people. Try the Barenaked ones for a low carb option.)


1. Add everything except the avocado, veg, noodles, groundnut oil and seafood into a bowl. Mix well and adjust to taste. Or just use Lime & Chilli Asian Dressing.
2. Heat the groundnut oil in a large wok over medium to high heat.
3. Add the veg (and tofu or meat of using) and stir for about 5 minutes, until almost cooked.
4. Add the noodles, avocado, seafood (if using) and sauce. Stir until heated through. The noodle packet will tell you how long to cook them.
5. Serve and enjoy!
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