Basil and Garlic Oil Noodles
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.
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.
OTHER COOKING OPTIONS
- OPTION 1: 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.
- OPTION 2: add all the sauce ingredients except the garlic and the oil. You'll need to use 1/3 cup of oil for this since the garlic will absorb some oil as it cooks. You can crisp up the garlic in the oil until golden brown and crisp (be sure to turn off the heat before the garlic fully crisps up because it can burn easily), remove the garlic from the oil, and then pour the hot oil in the basil mixture. Add the cooked noodles, and then mix in the crispy garlic.
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
Calories: 535kcal | Carbohydrates: 63g | Protein: 13g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 1852mg | Potassium: 289mg | Fiber: 1g | Sugar: 7g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)