Easy Spicy Udon Noodles with Thai Basil

These easy spicy udon noodles with Thai basil are ready in 20 minutes, and are BIG on flavour. Stir-fried with Thai Red curry paste, vegetables and lots of Thai basil, it’s one of those dishes that’s perfect for a quick meal. A simple weeknight dinner when you don’t feel like cooking, but still want something comforting and delicious. They’re naturally vegan, and are perfect on their own or pair perfectly with veggies and your choice of protein!

Over time you guys know how much I love noodles! There’s something so amazing about a warm bowl of noodles. They are among the most loved food in the world. There are days when I crave for a big bowl of spicy, saucy stir-fried noodles like Easy Stir-Fried Flat Rice Noodles. Or these udon noodles that are bursting with flavour, are easy to make and are hands down one of the most delicious recipes!

What are Udon Noodles?

Udon noodles are a type of wheat flour noodle commonly used in Japanese cuisines. These fat noodles are loved for their springy, supple texture and neutral flavour. These noodles can be served in hot soups, or eaten cold by dipping in a soy-sauce based sauce, or stir-fried with vegetables. They are thicker than soba noodles, are white and chewier. 

For this recipe I used pre-cooked udon noodles you find vacuum packed in plastic. These are typically found in the refrigerated or frozen section of your Asian grocery store. If you have freshly made or dried udon noodles, cook them according to the packet directions but subtract 1 minute since you’ll be cooking them more in the stir fry. Be sure to rinse them in cold water afterwards and drizzle on a little oil if you’re not using them right away.

What gives these Thai stir-fry noodles its flavour?

The secret to the stir fry noodles is the red curry paste and Thai Basil. 

The type of curry paste we’re referring to today is Thai red curry. You can make a big batch of Thai red curry paste from scratch at your home and freeze it for later use, but it can be a little tricky. The paste requires traditional Thai ingredients like fresh galangal, lemongrass, and kaffir lime which definitely aren’t a staple you’ll find at the grocery store.

You can also use store-bought red curry paste. It’s equally good, got great flavour, is gluten-free and vegan. I love to keep a bottle of the paste in my pantry at all times because it allows me to make Thai red curry or these spicy noodles in an instant with just a few simple ingredients!

Thai basil is called káu-chàn-thah in Taiwan. This type of basil is native to Southern Asia that has been cultivated to provide distinctive traits. Described as anise- and licorice-like in flavour and slightly spicy, it is more stable under high or extended cooking temperatures than sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. It has a distinctive purple stem, and like other plants in the mint family, the stem is square.

Unlike sweet basil, Thai basil’s sturdy leaves retain structure and flavour even when cooked. That means that when added during the cooking process, it infuses the whole dish with its aroma.

Ingredients Used to make Was Spicy Udon Noodles with Thai Basil

• Sesame oil
• Green onions
• Ginger
• Garlic
• Thai red curry paste
• Thai basil 
• Coconut milk
• Fresh red chillies
• Light Soy sauce / Tamari Sauce
• Udon Noodles

Why Use a Wok for Cooking Noodles?

Wok is essential cookware to use for any stir-fry dishes. A wok distributes heat quickly & evenly on the entire surface. The curvature allows the food to be tossed around without causing a mess.

Using a wok will also help to caramelise the noodles – the high heat creates a charred flavour as the sauce hits the pan. Link below to buy.

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Helpful Tips and Tricks to Make Easy Spicy Udon Noodles with Thai Basil

Although this noodle recipe is easy to follow, I wanted to share few helpful tips to help your cooking process. Here are some tips to make the best udon stir fry:

1. Prepare your ingredients in advance – As stir fry dishes come together quickly in a hot pan, and preparing all components in advance will make your process a lot easier!
2. Udon noodles: I prefer using pre-cooked or frozen udon noodles for this recipe as they are easily accessible. You store them for months in the fridge or freezer. Frozen udon noodles have a nice chewy texture and are less prone to getting mushy and overcooked.
3. If you don’t use the noodles right away, toss with a drizzle of oil to keep them from sticking. This should separate the udon noodles and keep them from drying out and clumping together. 
4. Always allow the curry paste to cook a minute or so to really intensify the flavours. 

Looking for other noodle recipes? Here are some of my favourites:

1. Easy Stir-Fried Flat Rice Noodles
2. Vegan Teriyaki Mushroom with Soba Noodles
3. Chilli Miso Ramen with Udon Noodles

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Easy Spicy Udon noodles with Thai Bail

Serves: 2 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 10 voted )

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Ingredients

• ¼ cup sesame oil
• ½ cup green onions, chopped
• 2 tbsp Thai red curry paste
• 1 tbsp grated ginger
• 2 tsp chopped garlic (3-4 cloves)
• 1 red chilli, sliced
• ¼ cup coconut milk
• ½ cup Thai basil, chopped
• ¼ cup coriander leaves, chopped
• 1 cup sugar snap peas, sliced
• 3 tbsp soya sauce
• 2 squares of udon noodles, or 400 grams of udon noodles

method

1. Put a wok on medium heat, add the sesame oil and the green onions, cook over medium heat until very fragrant, 3-5 minutes. Lower the heat, stir in the red curry paste, cook 2 minutes.
2. Add the ginger, garlic, half of the basil and coriander leaves and sliced red chillies . Sauté till fragrant for a minute.
3. Add the coconut milk and sugar snap peas and sauté till the oil separates. 
4. Cook the noodles according to package directions, then drain. Toss the warm noodles and soy sauce into the sauce and mix gently.
5. Garnish the noodles with green onions and serve hot. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!