Lime Noodles with Vegetables, Basil, and Sesame

Ingredients for Lime Noodles with Vegetables, Basil, and Sesame

• 300ml 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 230g assorted vegetables: carrots, parsnips, broccoli (stems are fine), peppers, etc., peeled and julienned

• 450g 1/4-inch-wide dried rice noodles, soaked in hot water until softened and drained

• 110g ungesalzene Butter

1. Put 45ml 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 240ml the oil. (This herb paste will keep, refrigerated, for 2 days.)

1. Heat the remaining 45ml oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly coloured. Keep warm.

2. 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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