20 Minute Red Curry Basil Garlic Oil Noodles.
This 20 Minute Red Curry Basil Garlic Oil Noodles dish is quick, flavorful, and satisfying! Perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 1/2 cup sesame or peanut oil for a rich, nutty flavor
- 1/3 cup green onions sliced
- 1-3 tablespoons Thai red curry paste adjust based on spice preference
- 3-4 cloves garlic grated
- 1 tablespoon ginger grated
- crushed red pepper flakes to taste
- 1/2 cup chopped fresh Thai or regular basil a fragrant herb
- 1/4 cup chopped fresh cilantro adds a fresh finish
- 4 squares brown rice ramen noodles or 6 ounces rice noodles
- 1/3 cup tamari or soy sauce for a savory kick
Instructions
- Begin by bringing a pot of water to a boil. Add the brown rice ramen noodles or rice noodles, and cook according to package instructions until al dente, usually about 4-6 minutes. Once cooked, drain and set aside.
- In a large skillet or wok, heat the sesame or peanut oil over medium heat for about a minute.
- Add the sliced green onions to the skillet and sauté for 1-2 minutes until they soften. Add the grated garlic and ginger, stirring for another minute until fragrant.
- Add the Thai red curry paste to the skillet, stirring it into the oil and aromatics. Cook for about 1-2 minutes.
- Add the cooked noodles to the skillet, tossing them in the curry mixture until well coated.
- Pour in the tamari or soy sauce, mixing thoroughly to ensure every strand of noodle is infused with flavor. Sprinkle in crushed red pepper flakes to taste.
- Remove the skillet from heat and fold in the chopped fresh basil and cilantro.
- Serve the noodles hot, garnished with additional green onions or herbs if desired.
Equipment
- Large Pot
- Skillet or wok
- Grater
- Measuring cups and spoons
- Chopsticks or tongs
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add protein like tofu or chicken for a heartier meal.
- Use gluten-free noodles for a gluten-free option.