LIME NOODLES WITH VEGETABLES, BASIL, AND SESAME

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Lime Noodles with Vegetables, Basil, and Sesame image

Provided by Jean Georges Vongerichten

Categories     Blender     Herb     Vegetable     Sauté     Vegetarian     Dinner     Lunch     Lime     Mint     Basil     Broccoli     Bell Pepper     Carrot     Noodle     Boil     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 11

1 1/4 cups plus 2 tablespoons grape seed, corn, or other neutral oil
10 garlic cloves, thinly sliced
3/4 cup fresh lime juice
1/2 cup sugar
2 cups fresh basil leaves, preferably Thai
1 1/2 cups fresh mint leaves
3/4 cup white sesame seeds, plus more for garnish
1 tablespoon salt, plus more as needed
About 1/2 pound assorted vegetables: carrots, parsnips, broccoli (stems are fine), bell peppers, etc., peeled and julienned
1 pound 1/4-inch-wide dried rice noodles, soaked in hot water until softened and drained
1/2 cup unsalted butter

Steps:

  • 1. Put 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally,until the garlic turns golden, about 10 minutes; set aside.
  • 2. Meanwhile, combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.
  • 3. Fill a large bowl with water and ice and set aside.
  • Bring a small pot of water to a boil and add the basil and mint leaves. As soon as the water returns to a boil, drain the leaves and transfer to the ice water. When cold, drain again and squeeze dry. Purée in a blender with the sesame seeds, garlic, salt, and 1 cup of the oil. (This herb paste will keep, refrigerated, for 2 days.)
  • 4. Heat the remaining 3 tablespoons oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.
  • 5. Bring a large pot of water to a boil and salt it. Cook the noodles until tender, 30 seconds. Drain and transfer to a large skillet set over high heat with the butter and lime syrup; add salt to taste and cook, tossing, until well mixed and creamy. Put the noodles in a warmed serving bowl; drizzle liberally with the basil-mint paste, top with the vegetables, garnish with the sesame seeds, and serve.

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