Yogurtsoda Gratuitous food and travel.

Whenever I cook with basil, I usually use some of the smaller, milder Iranian variety growing in my parents’ garden. For this recipe though, I bought Thai basil, with its stronger taste, but somewhat similar appearance. It’s that time of year when all I crave is fresh, brightly colored dishes, and what’s more evocative of that than basil?

Ingredients:

1 tablespoon olive oil
2 tablespoons ginger, minced
2 garlic cloves, minced
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon hot chili oil
1 teaspoons salt
1 pound fresh Chinese egg noodles
2 green onions, thinly sliced
1/2 cup roasted peanuts
1/4 cup thinly sliced Thai basil leaves

1. Heat olive oil in small skillet over medium heat. Add ginger and garlic; saute 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.

2. Cook noodles in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain again and transfer to bowl with sauce. Add green onions and toss to coat noodles. Stir in peanuts and Thai basil; toss again. Serve at room temperature.