Spicy Thai Basil Noodles with Sesame and Garlic

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vromans back

This is yet another easy one that also just happens to be vegetarian (and could easily be made vegan).  It comes together in ten minutes & it is really flavorful.  I was inspired to make this because I found these fresh egg noodles in my local Asian market – Bangluck.   This is enough for 4 and it cost $1.49.  Pretty great!

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If you cannot find this kind of fresh noodle or if you are vegan, angle hair pasta works fine.  And thin noodle would work.

I used jarred ginger & this chili oil below is available at Asian markets but also at most large supermarkets in the Asian food aisle.   Fresh ginger is available in most stores, too, if you can’t find this very convenient jarred stuff.  The real key here is the Thai basil as it packs a real flavor punch & tastes distinctly different from regular basil – but regular basil will do if it is all you have access to.

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Spicy Thai Basil Noodles with Sesame and Garlic

Serves 2


1/2 pound noodles

1 TBS sesame oil

2 TBS ginger

4 garlic cloves – minced

2 TBS soy sauce or tamari

2 TBS balsamic vinegar

1 TBS agave nectar (or sugar)

1 TBS chili oil (or another TBS of sesame oil & 2 tsp crushed red pepper)

1 tsp salt

1/2 cup Thai basil – chopped

2 scallions – sliced

a handful of crushed nuts ( I used almonds) – optional

Vegetables are optional but I added 1 carrot cut into matchsticks & a dozen or so sugar snap peas

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Heat the sesame oil over medium-high heat & saute the ginger & garlic for one minute.  If you are using sesame oil & crushed red pepper rather than chili oil – add them to the pan, too.  Stir & pour into a bowl & whisk in the soy sauce, balsamic, agave, chili oil & salt.

Boil water for the noodles.  If using fresh noodles, add the vegetables a minute before you add the pasta.  Fresh noodles cook very quickly.  Drain & toss with the sesame oil mixture.

If using regular pasta – add the vegetables you are using in the final minute of the noodle cooking time.  Drain & toss with the sesame oil mixture.

You can let these sit for an hour & really soak up the flavors & serve at room temperature – or eat them warm.  When you are ready to eat – toss in the basil & scallions & stir well.  Add nuts & you are good to go!

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