Thai Red Curry Noodles with Basil and Garlic Oil
Red Curry and Ginger infused Ramen 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
This recipe is based on Half Baked Harvest's 20 minute red curry basil garlic oil noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/. This is a genius recipe that is simple, fast and full of flavor. I have adjusted a few items, including more herbs, the toppings, and less curry paste.