Thai Basil Chili Crisp Corn and Zucchini Noodles (vegan, gluten-free friendly)
This Thai basil chili crisp corn and zucchini noodles is so incredibly flavorful, delicious, and easy to make. It’s my new favorite way to enjoy all the seasonal corn and zucchini this summer. You can meal prep it for the week and enjoy it hot or cold. It’s savory, spicy, and slightly sweet from the corn.
I love chili crisp on basically anything. When you combine it with the fragrant Thai basil, it is amazing! It is important to use a good, high quality chili crisp. I personally do not like Trader Joe’s chili crunch. It has no flavor and doesn’t compare to other brands. Some brands I like are Mila, Fly by Jing, Momofuku, and Lao Gan Ma. It really makes a difference in how your noodles will taste.
The vermicelli noodles are light and perfect for summer. They don’t feel heavy and tastes so good with the zucchini and corn. The corn adds a slight sweetness to the the spicy savory dish.
These noodles are completely vegan and can be made gluten-free. If gluten-free, just make sure to use tamari instead of soy sauce and make sure your chili crisp is gluten-free friendly as well.
If you make this Thai basil chili crisp corn and zucchini noodles, tag me @nutsaboutgreens so I can see your creations! Don’t forget to leave a comment below!
Thai Basil Chili Crisp Corn and Zucchini Noodles (vegan, gluten-free friendly)
Ingredients
- 1-2 Tbsp extra virgin olive oil
- 3 ears of fresh corn
- 2 zucchini, halved and sliced into half moons
- 3 cloves garlic, minced
- 1 cup Thai basil leaves
- 4 Tbsp chili crisp (use a good quality one, I listed the brands I like in the post above)
- 3-4 Tbsp soy sauce (use tamari if GF)
- 1/4-1/2 tsp sea salt
- 1 Tbsp sesame oil
- 5.3 oz uncooked vermicelli noodles (this was 1/3 of a 16 oz bag)
Instructions
- Cook vermicelli in boiling water until soft. Drain, rinse well, and set aside.
- Cut the corn off the cobs with a sharp knife and set aside.
- Heat a wok or large pan over medium high heat. Add olive oil to the pan. Once hot, add the corn kernels and sauté for about 4 minutes until golden.
- Add the zucchini and garlic and sauté for another 3-4 minutes, until the zucchini start to soften and brown.
- Add the Thai basil, chili crisp, soy sauce, and salt. Saute for another 1 minute until thai basil is wilted.
- Add the cooked vermicelli noodles and sesame oil. Saute for another 1-2 minutes until everything is well combined. Taste and adjust flavors if needed, adding more chili crisp, soy sauce, and/or salt. Enjoy!
