Saucy Ramen Noodles with a Red Curry Garlic Oil and fresh basil.
Let me start this one by saying I literally hate curry. I detest the flavor, and often am sad about that because there is a whole world of amazing food that I just don’t want to try. That said, I have made this one work. It’s an evolution of Half Baked Harvest’s 20 Minute Red Curry Basil Garlic Oil Noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/, with a few tweaks to reduce the curry flavor and amp up the others. The end result works great, and has only a hint of something exotic in the curry direction. This dish leans on fresh herbs, loads of them – basil, cilantro and scallions. Garlic and ginger round out the red pepper flakes to balance the heat and give lots of depth to a very simple and QUICK noodle dish that makes everyone happy!
I buy Ramen Noodles at Whole Foods in a four pack, that comes without the seasoning. If you can’t find those, just use the good old ramen at the grocery store and toss the flavor packets – you won’t need them!
Check out this video for how to make the recipe! https://www.tiktok.com/@walestable/video/7140403427196063018?_r=1&_t=8VUWZAlHXmY&is_from_webapp=v1&item_id=7140403427196063018
This is one of those dishes that is great to make ahead, and tastes even better the next day – you may want to double this one up entirely. I often serve it with a spinach salad on the side, but you can top it with roasted shrimp, grilled chicken, or even some sautéed mushrooms and kale.
Thai Red Curry Noodles with Basil and Garlic Oil
Ingredients
- 1/2 cup sesame oil
- 1/2 cup sliced scallions
- 1 -2 Tbsp Red Curry Paste
- 4 cloves garlic, minced
- 1-2 inch piece ginger, grated on a microplane
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chopped fresh basil, or Thai basil
- 1/2 cup chopped fresh cilantro
- 4 rounds ramen noodles (1 per serving)
- 1/3 cup soy or Tamari sauce
- chopped peanuts, sesame seeds, and herbs for topping
Instructions
- This is a QUICK recipe, so prep all ingredients before you start to cook.
- In a medium skillet, heat the sesame oil and the scallions for a few minutes over medium heat, until they are soft and fragrant. Off the heat, add the red curry paste and stir until combined and smooth.
- Meanwhile, in a large bowl, combine the garlic, ginger, red pepper flakes, basil and cilantro. When the scallion oil is done, add this to the herbs to slightly cook the garlic and ginger with the basil and cilantro. This is your sauce.
- Meanwhile, cook the ramen noodles according to package directions - I usually submerge in a pot of boiling water, off the heat, for 3 minutes. Drain the noodles and add to the oil and herbs in the bowl, tossing to combine with the soy sauce.
- Top with chopped peanuts, sesame seeds, and extra basil, cilantro and scallions if you like.
Notes
