Begin by boiling a pot of water over high heat and adding your 5.2 oz of dry noodles. Cook them for about 4–5 minutes, or until slightly underdone, then drain them and rinse under cold water to stop the cooking process. Set them aside in a bowl.

In a heatproof bowl, take 1/2 cup of chopped fresh cilantro and add in 3 minced cloves of garlic, 1/2 small shallot or red onion, 1 tsp of curry powder, 1 tbsp of sugar, and 1/2 tbsp of chili powder if you like a bit of heat. Stir these ingredients together until evenly mixed.

Pour 1/4 cup of olive oil into a pot and heat it over medium to high heat for about 2-3 minutes until it starts to bubble. You can test if it's ready by adding a piece of garlic; if it sizzles, the oil is hot enough.

Once the oil is hot, carefully pour it over the cilantro mixture. The sizzling sound will indicate that the flavors are beginning to release. Mix thoroughly with a spoon.

Incorporate 1.5 to 2 tbsp of vegetarian mushroom oyster sauce and 1 tbsp of dark soy sauce into the cilantro mixture. Squeeze in the juice of 1 lime (about 2 tbsp). Mix everything well until cohesive.

Add the reserved noodles to the sauce mixture. Toss gently for about 1-2 minutes, ensuring each noodle is well-coated.

Optionally, drizzle with chili oil or sauce for an additional kick. Serve the cilantro lime noodles hot, garnishing with extra cilantro if desired.