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We love these 20 Minute Red Curry Basil Garlic Oil Noodles on the busiest of nights. Homemade basil garlic oil with Thai red curry and frizzled scallions. All tossed with quick-cooking (and delicious) ramen noodles and ready in just about 20 minutes. Not only is this a healthy (vegan) noodle bowl, this dish is delicious for nights you’re craving saucy noodles, but need them to be homemade – and quick.
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Lately, my family has been requesting a lot of chicken fried rice or quick stir-fries with a Thai-style sauce. Anything with a little soy and a touch of heat is their favorite. I don’t mind because most of these dishes are pretty quick. But after making chicken fried rice for the third time in one week, I needed a change of pace.
Since they were still looking for something saucy and soy-based, I went the noodle route. Ever since I made chili oil noodles a few weeks ago, I’ve been into making noodles with an oil-based sauce.
They’re so easy to do, and always so delicious.
The garlic chili oil noodles recipe I’m sharing today are truly so super simple, but wow, the flavor is so delicious. I really wanted to incorporate some Thai basil flavors and use up all the fresh Thai basil I had in the fridge.
Thai red curry paste with Thai basil and a few dashes of tamari (gluten-free soy sauce) is one of my favorite combinations. So I thought, “why not toss that up with some noodles?”.
These ended up coming together in just minutes and they really are so delicious.
The details
The oil is the heart of this recipe. The noodles are, of course, important, but it’s really the oil that adds all the flavor. You’ll want to start out by warming together the sesame oil and green onions (or scallions, or shallots…what do you call them ??♀️) on the stovetop. Warm until the green onions are super fragrant and frizzled up.
Basically, you’re frying the onions in the oil, which creates a really wonderful flavor. Once the onions are frizzled up, stir in the Thai red curry paste. Allow the curry paste to cook a minute or so to really intensify the flavors.
At this point, I start adding the garlic, ginger, and chili flakes to a bowl big enough to toss the noodles in. Then add lots of fresh Thai basil as garnish. If your grocery store doesn’t carry Thai basil, regular Italian basil works too.
When the oil is ready, pour it over the garlic and basil. The heat from the oil will cook the garlic and you’ll immediately smell all the fresh basil.
The rest is simple. Boil the noodles according to package instructions. I love using Brown Rice Ramen (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they’re much healthier, gluten-free, and vegan.
Toss the noodles with the oil and a bit of tamari, then serve them up warm!
These saucy noodles are currently the go-to favorite. You can even include chicken for added protein. Sautéed vegetables and a fried egg would be delicious additions too!
Looking for other fun noodle recipes? Here are some favorites:
Crispy Sesame Garlic Chili Oil Noodles
Stir Fried Honey Ginger Sesame Noodles
Creamy Thai Turmeric Chicken and Noodles
Lastly, if you make these 20 Minute Red Curry Basil Garlic Oil Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Red Curry Basil Garlic Oil Noodles
Ingredients
- 1/2 cup sesame or peanut oil
- 1/3 cup green onions, sliced
- 1-3 tablespoons Thai red curry paste
- 3-4 cloves garlic, grated
- 1 tablespoon ginger, grated
- crushed red pepper flakes, to taste
- 1/2 cup chopped fresh Thai or regular basil
- 1/4 cup chopped fresh cilantro
- 4 squares brown rice ramen noodles, or 6 ounces rice noodles
- 1/3 cup tamari or soy sauce
Instructions
- 1. In a skillet, cook the sesame oil and green onions over medium heat until very fragrant, 3-5 minutes. Lower the heat, stir in the red curry paste, cook 2 minutes.2. in a large bowl, mix the garlic, ginger, basil, cilantro, and season with chili flakes. Pour the hot oil over the herbs.3. Cook the noodles according to package directions, then drain. Toss the warm noodles and tamari/soy sauce with the oil.4. Serve the noodles with additional green onions.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So quick, so easy, so flavourful!!! My whole family loved it! Topped with sriracha and it was perfect ?
Hey Jessica,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
I found these to be way too oily and salty! I followed everything to a T…..
Hi there,
So very sorry to hear this. Please let me know if I can help in anyway! xTieghan
This recipe was okay. I love the idea, but there’s no acid in the recipe at all. I found it to be out of balance– a little too salty, too much deep umami from the sesame oil.
I ended up adding a little rice vinegar at the end to brighten it up, which I thought helped. Next time, I will probably try adding more of the greens, ginger, and garlic that go in at the beginning. For all the bright herbs and aromatics that go into the recipe, you really don’t taste them at all– overwhelmingly soy, sesame, and a hint of curry.
I’ll try this again, but not exactly as written. Good inspiration.
Hi Sophie,
Thanks for giving the recipe a try, sorry it wasn’t enjoyed. Let me know if I can help in anyway! xTieghan
It was supposed to be 5 stars below not sure why it showed 4?!!!
No worries, thank you!!
Just made this!! So awesome!! 5 stars
Hi Barb,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
DELICIOUS!!! I made this for dinner tonight. My family loved it so much they asked me to put it into a regular rotation. I did add chicken and used coconut aminos instead of soy sauce. I also mixed in shredded cabbage with the noodles. Thank you so much!
Hi Rebecca,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
Made this tonight. Delicious! Another winner! I added chopped rotisserie chicken for protein and would probably cut back on the soy a little! I love salt and thought it was a little too salty. Also used 2 of the 1-3 tbsp of red curry recommended and could definitely have used 3 for more spice! But as always, Half Baked Harvest recipes are delicious!
Hi there,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
I made this last night and it was so delicious! I used peanut oil, since I’m not a huge sesame fan, and it worked out great. I might add some peanuts or cashews next time for a little more crunch or some veggies, but it was such a great, and quick meal. Definitely adding a version of oil/soy-based noodles to my recurring meal plan!
Hey Emily,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
Not my favorite recipe; I don’t think it needed nearly as much oil nor as much basil as it calls for. The basil really overpowered the red curry paste and I don’t know that the excessive amount of oil contributed in any major way. Great flavor profile of the ingredients though; I’ll probably try again using my own ratios.
Hi Kait,
Thanks so much for giving the recipe a try, sorry to hear it was not enjoyed. xx
Just made these for dinner! Didn’t have ramen handy and used soba noodles instead – still worked great! Delicious recipe and definitely will make again. Looking forward to seeing you in D.C. this week!
Hi Caroline,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
I just made this and it was super delicious. SO many amazing flavors. I did read many comments that said it was too salty so I just added soy sauce to my taste. That’s what I would recommend because honestly 1/3 cup feels like too much. I will definitely be making this again.
Hi Andrea,
Happy Friday!! I love to hear that this recipe was a winner, thanks a bunch for making it! xxT
Love this recipe . I halved the amount of soy sauce even with reduced one not sure why maybe because of soy sauce in England is more salty compared to HBH soy sauce amount . But it’s YUMMY. Thanks tieghan!!
Hi there,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Think I’ll make this tonight but add some shrimp!
I hope you love the recipe Pam!
Winner winner noodle dinner! This dish was so good. I added some sautéed chopped up mushrooms and red bell peppers too- delish!
Mahalo Tieghan ??
Hey Lillian,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
This recipe was not my favorite but I did forget the ginger and chili flakes so that may have been the issue. It had an interesting flavor, I will say the oil amount was fine and I ended up cooking the garlic and herbs with my oil and curry paste and then mixing with the noodles. I used 4 packages of 3 oz ramen noodles. If you don’t use enough noodles it will seem too oily.
Hi Serina,
Thanks so much for giving this recipe a try, sorry to hear you didn’t love it! xTieghan
Looks delicious! On my list to make next week.
Do you think I could use half sesame oil and half melted butter for this?
Ty!
Hi Julia,
Sure, that should work well for you. Please let me know if you give the recipe a try, I hope you love it!! xTieghan