These Thai-inspired vegetarian noodles are quick and super easy to make. Start with some fresh or dried rice, wheat, or egg noodles (round udon or Shanghai-type noodles work well). While the noodles are boiling, make my no-cook Thai-style pesto with ingredients like Thai or sweet basil, sesame, and chilli. Toss the noodles in the pesto, and voila, healthy and incredibly delicious noodles you'll want to make again and again!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- SERVES 2 (or more)
- 1 package fresh udon/Shanghai-type noodles (wheat noodles work well, but you can also try this recipe with rice noodles)
- 1 cup Thai holy basil leaves, or sweet basil leaves
- 2 Tbsp. sesame seeds
- 4-5 cloves garlic
- 1/4 cup olive oil
- 1 tsp. sesame oil
- 1 Tbsp. vegetarian fish sauce (or regular fish sauce, if non-vegetarian)
- 1 Tbsp. fresh lime juice
- Optional: 1 small red chilli (seeds removed), OR 1/4 to 1/2 tsp. red chilli flakes
- extra basil leaves for garnish
- Optional: 1 Tbsp. toasted sesame seeds for garnish
- If using dried noodles, set them to boil while you prepare the Thai-style pesto. If using fresh noodles, boil them afterward, as they only take a couple of minutes to cook.
- To make the pesto (sauce), place all ingredients (except garnishes) in a food processor. Process well.
- Taste the pesto for salt and spice. Add more [vegetarian] fish sauce if not salty enough, and more chilli (if using) if not spicy enough. If too salty, add another squeeze of lime juice. Do not warm up this mixture, or it will lose its wonderful flavor and nutrients.
- When noodles are cooked, drain and immediately toss with the basil-sesame pesto sauce.
- To serve, garnish with a few leaves of basil and some toasted sesame seeds.
- Note: to toast your own sesame seeds: Place seeds on a small cookie sheet or pie plate and broil/grill in the oven. Watch the seeds carefully, as they will burn very quickly (seeds are toasted when they turn golden-brown).