Nutty Almond Basil Noodles with Spicy Ginger Garlic Oil
by Olivia Biermann
on Jan 2, 2021 (updated Oct 12, 2024)
Today we are making these incredible Nutty Almond Basil Noodles with Spicy Ginger Garlic Oil. Sounds fancy, but I promise its not difficult at all, but can rival takeout noodles! Plus they’re vegan, but no one will notice or care because they’re packed with so much flavour.
These noodles are tender, nutty from the almond butter, hinted with basil and have a kick from the fresh ginger! I can’t think of a better recipe to start the year off with than one that is this tasty (yet still loaded with veggies!).
Nutty Almond Basil Noodles with Spicy Ginger Garlic Oil
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3
Description
Nutty almond basil noodles in a savoury broth, topped with homemade spicy ginger garlic oil.
Ingredients
Sauce:
- 1/4 cup low sodium soy sauce
- 2 tbsp creamy almond butter
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 tbsp water
- pinch of ground black pepper
Spicy Ginger Garlic Oil:
- 1/3 cup neutral tasting oil like avocado
- 2 tbsp sesame oil (optional, for extra flavour)
- 2 tsp chilli flakes
- 1 clove garlic, minced
- 1 tsp minced fresh ginger
Noodles:
- 1 cup veggie broth
- 200 g rice noodles
- 1 red bell pepper, thinly sliced
- 2 heads baby boy choy, sliced (the small ones)
- 1/2 onion, sliced
- 1/4 cup finely sliced fresh basil
Instructions
- In a small bowl, whisk together spicy ginger garlic oil ingredients. Set side.
- In a separate small bowl, whisk together sauce ingredients.
- In a small pot over low heat, add the veggie broth plus 2 tbsp of sauce mixture. Simmer gently over low heat to keep warm.
- Boil noodles according to package directions, drain and rinse, set aside.
- In a large frying pan over medium heat, add 1 tbsp spicy ginger garlic oil and veggies and cook a few minutes, until veggies have softened slightly and onion is translucent. Add the cooked noodles, sauce and basil and toss to combine. Let cook, stirring constantly for a few minuets, until sauce is absorbed and noodles are hot.
- To serve, ladle broth into serving bowls. Divide between bowls. Drizzle with spicy ginger garlic oil. Enjoy!
At what stage is the veggie broth incorporated? Can’t wait to try this! Cooking it tonight!
I made this recipe and it’s amazing!!!!!!
Sounds delicious and I’d love to try! I’m confused though as there seems to be more oil mixture than the directions indicate using.
Yes I usually have some left over! Its great to go on top of lots of noodle or rice dishes 🙂