Midweek Menu: Asian Basil & Noodle Stirfry

In the keeping with the unintentional theme for this week’s recipes, today’s is for a homemade twist on a takeout classic. I had a hankering for Thai basil fried rice last week, and I had a ton of basil from the garden, but no fish or oyster sauce to give the dish that umami sense that defines Thai cuisine. So, I figured I would improvise on the spot, maybe with some Worcestershire sauce. I pondered ideas all day. However, when I got home, I found my husband in the kitchen making homemade pasta. He said he really wanted pasta for dinner, so the gears began turning for how to make a noodle dish inspired by Thai basil fried rice. The result was pretty delicious!

Asian Basil & Noodle Stirfry





  1. Scrape out seeds from chile and finely chop, place in bowl.
  2. Chop onion and garlic and shred carrots into bowl.
  3. Heat sesame oil in large pan or wok over medium-high heat.
  4. Add chopped veggies and stir fry for 3-4 minutes, or until onions are just translucent.
  5. Add noodles and soy sauce to pan. Stir fry 2 minutes.
  6. Tear swiss chard leaves (removing thick stems) and basil into pan and stir fry until leaves are wilted and pasta is hot.
  7. Drizzle with a bit more sesame oil and serve hot.

One response to “Midweek Menu: Asian Basil & Noodle Stirfry

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