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
- 4 servings cooked pasta (ours was homemade fettuccine)
- onion (Heritage Farms CSA)
- 5 carrots (Blue Blaze Farm)
- 1 bunch swiss chard (Apple Ridge Farm)
- 2 cloves garlic (Heritage Farms CSA)
- 1 chile (Heritage Farms CSA)
- 15 leaves basil (our garden)
- 3 T. sesame oil
- 4 packets soy sauce (or equivalent)
- Scrape out seeds from chile and finely chop, place in bowl.
- Chop onion and garlic and shred carrots into bowl.
- Heat sesame oil in large pan or wok over medium-high heat.
- Add chopped veggies and stir fry for 3-4 minutes, or until onions are just translucent.
- Add noodles and soy sauce to pan. Stir fry 2 minutes.
- Tear swiss chard leaves (removing thick stems) and basil into pan and stir fry until leaves are wilted and pasta is hot.
- Drizzle with a bit more sesame oil and serve hot.