I’ve been looking for more ways to use up all the basil growing in my plant box right outside my kitchen so I thought I’d make this easy yet very tasty and aromatic Basil and Garlic Oil Noodles! I simply cooked the noodles, added all the ingredients in the bowl, heated the oil, and poured it over all the ingredients before adding back in the cooked noodles and mixing everything together.
THESE NOODLES ARE:
- Super easy to make – requires only 15 minutes or less
- Very hearty and satisfying – you can add other vegetables and even protein of choice to complete this meal
THE INSPIRATION
This recipe is inspired by Thai and Chinese flavours fused with my love for noodles and infused oils. This is perfect for busy days when you want a quick yet really satisfying meal. You can also add in cooked vegetables or protein of your choice to mix with the noodles. Enjoy!
BASIL AND GARLIC OIL NOODLE INGREDIENTS
NOODLES OF CHOICE
I used instant ramen noodles for this recipe. The ones I used are of course just noodles (no sauce packets!). You’re free to use other wheat noodles of choice or even rice noodles if you’re looking for a gluten-free option.
NEUTRAL OIL
I highly recommend to use neutral oil for this recipe. Neutral oil such as avocado, grape seed, vegetable, etc. I used vegetable oil for mine.
WHAT BASIL SHOULD I USE AND WHAT’S THE DIFFERENCE BETWEEN THAI & SWEET BASIL?
For this recipe, I used Thai basil. In case you’re wondering if you can use other basil, yes! Thai basil has notes of anise while sweet basil is milder and sweeter. You can use regular basil instead of Thai basil for this recipe if that’s what you have access to.
HOW TO MAKE THESE NOODLES
- In a large heat proof bowl, add all the basil and garlic oil ingredients except the oil.
- Heat the oil in the pot over medium to medium high heat for 4-5 minutes or until sizzling hot. To test the heat, you can add a small piece of garlic and it should immediately sizzle.
- Turn off the heat then immediately pour the oil over the bowl of basil, garlic, and seasonings. Enjoy the sizzle and mix well.
MIX AND ENJOY YOUR NOODLES!
Add in the cooked noodles and mix into the hot basil garlic oil mixture. Taste your noodles and feel free to season with more soy sauce, if desired.
Finish with a squeeze of lime juice and some chili oil/sauce, if desired.
OTHER NOODLES RECIPES YOU MIGHT LOVE:
- Shoyu Udon
- Chili Garlic Oil Noodles
- Saucy Ramen Noodles
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
Basil and Garlic Oil Noodles
Ingredients
Noodles
- 5 oz dry noodles of choice , I used 2 instant ramen ‘bricks’
Basil and Garlic Oil
- 1/2 packed cup fresh basil leaves , I used a mix of Thai and holy basil
- 1 tbsp minced garlic
- 2 small Asian shallots or 1/4 regular shallot finely diced
- 1.5-2 tbsp soy sauce adjust to taste
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1/2 tsp ground pepper
- 1/2 tbsp chill powder I used gochugaru or Korean chili powder, optional for a bit of spice
- 1/4 to 1/3 cup neutral oil , like avocado, grape seed, vegetable, etc. (see notes)
To Finish
- Squeeze of lime juice
- Chili oil or chili sauce , homemade recipe here (optional for heat)
Instructions
- Noodles – prepare your noodles and slightly undercook until still very chewy. I ran my noodles through cold water to stop it from cooking. Set aside. I quickly rinsed the pot and dried it well and used the same pot to heat the oil later on.
- In a large heat proof bowl, add all the basil and garlic oil ingredients except the oil.
- Heat the oil in the pot over medium to medium high heat for 4-5 minutes or until sizzling hot. To test the heat, you can add a small piece of garlic and it should immediately sizzle.
- Turn off the heat then immediately pour the oil over the bowl of basil, garlic, and seasonings. Enjoy the sizzle and mix well.
- Mix the noodles: Add in the cooked noodles and mix into the hot basil garlic oil mixture. Taste your noodles and feel free to season with more soy sauce, if desired.You can also add in blanched veggies of choice and even protein of choice (like fried extra firm tofu or some smoked tofu).
- Finish with a squeeze of lime juice and some chili oil/sauce, if desired.
- Another option: mix all the basil, garlic, and seasonings into the pot of oil. But be sure to keep a close eye since the garlic and basil can burn quickly. If doing so, I would recommend keeping it at low to medium low heat until the basil leaves are wilted but still green. Afterwards, add in the noodles and mix well.
WATCH Video
Notes
OIL
- If you want just the right amount of oil for your noodles, you can start with 1/4 cup (54g) of oil. I find that this amount already coats the noodles very well, with enough oil to coat a bit of protein/veg.
- If adding a lot more protein and veggies to your noodles, I recommend to use 1/3 cup (72g) so the oil mixture can really coat the noodles and veggies/protein.
- I used 1/3 cup of oil for mine since I added some sliced extra firm tofu and blanched bok choy afterwards and I wanted the noodles really nice and well coated.
NUTRITIONAL INFO
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This Post Has 22 Comments
Delicious! Your recipes are always so good, my husband is always so happy when you post a new one. Even my 7 yr old ate this without the hot spices. We added tofu as well and it was plenty oily and yummy with 1/4 cup.
Thanks so much Sloane, glad you guys liked it!! ◡̈
We loved it – had it for dinner tonight. Love your recipes & can‘t wait for April, when your book will be launched in German.
Danke schon, Simone! ◡̈
This was so easy, delicious, and flavorful! Thank you for this.
Thank you, Emily ◡̈
Going to make this for dinner tonight. Thank you for sharing your recipe. Always enjoy your videos.
Thanks so much Usha ◡̈
Very nice ! Can I substitute basil with scallions here ? Should be good I think.. right?!
Yup that works too but of course it’d be a scallion oil noodle dish! ◡̈
I just made this, not with fresh basil, though (late at night and I didn’t have any) and officially I am never, even getting any instant versions of this ever again!!! Those who know me, know how almost addicted I WAS to instant noodles, knowing that they aren’t the healthiest food around. Now, I am finally off that hook and I think I’ll be making these every time I would normally eat instant food. Plus- my husband likes them, too, even though he is not so much into noodles… Thank you, thank you, thank you for the recipe and I’ll be happy to make more of your food (already did sio pao buns and loved them) 🙂
Cheers!!!
Ahh thank you Tamara!! ❤️
Sooooo good. Also added sauteed mushrooms and cabbage, and scallions and a little sesame oil to the sauce
Thank you Sophie! Hope you enjoyed your noodles!! ❤️
Super tasty noodles! Much reccommended recipe. I cooked it today and will definitely cook it tomorrow as well. Really easy just be careful while heating oil.
Glad you liked it! Thanks so much Marta ◡̈
I really loved this. This is my second time making it. I just reduced the amount of garlic and shallot and I liked it better!
So glad you liked it Monica! ◡̈
So good and simple! I used Thai wheat noodles from trader Joe’s. It was perfect!
Yay thanks Lacey, glad you liked it! ◡̈
omg, this actually looks so good!!! although! I was wondering if blending all the herbs and seasoning would work or if it would make an ugly colour? ty!!!!! 🙂 <3
Hi Lilly! Blending it should be fine, but will turn out more like a dark pesto color. If you don’t mind then it’ll be no problem! ◡̈