Instructions

• Slice the 1/3 cup green onions. Reserve about 2 tablespoons sliced green onions for garnish and set aside; use the remaining sliced green onions in the next step.
• In a skillet over medium heat, warm the 1/2 cup sesame or peanut oil with the remaining sliced green onions until very fragrant, 3–5 minutes.
• Reduce the heat to low, stir in 1–3 tablespoons Thai red curry paste (start with 1 tablespoon and add up to 3 to taste), and cook, stirring, for 2 minutes.
• While the curry paste cooks, put the 3–4 cloves grated garlic, 1 tablespoon grated ginger, 1/2 cup chopped basil, 1/4 cup chopped cilantro, and crushed red pepper flakes (to taste) into a large, heatproof bowl and mix.
• Carefully pour the hot oil and green onion–curry mixture from the skillet over the herb mixture in the bowl (oil will be hot). Stir and let sit 1–2 minutes to infuse.
• Cook the 4 squares brown rice ramen noodles (or 6 ounces rice noodles) according to package directions; drain thoroughly.
• Add the hot, drained noodles and 1/3 cup tamari or soy sauce to the bowl with the oil-herb mixture. Toss thoroughly until the noodles are evenly coated.
• Divide onto plates and garnish with the reserved sliced green onions. Serve immediately.