|Spice Market New York|
1 1/2 cups grape seed oil1/2 cup garlic cloves, thinly sliced
3/4 cup fresh lime juice
1/2 cup sugar
2 cups fresh basil leaves
1 1/2 cups fresh mint leaves
3/4 cup toasted sesame seeds
About 1/2 pound assorted vegetables: carrots, parsnips, broccoli, and red bell peppers, peeled and julienned
1 pound 1/4-inch-wide dried rice noodles, softened in hot water and drained
1/2 teaspoon salt
1/2 cup unsalted butter
To make lime syrup: combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.
To make basil mint paste: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.
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.)
To make the vegetables:Heat the remaining oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.
To make the noodles:Bring a large pot of salted water to a boil. Cook the noodles until tender, about one minute. Drain and transfer to a large skillet set over high heat with the butter and lime syrup. Toss noodles until they are mixed well and creamy. Then drizzle liberally with the basil-mint paste, top with the vegetables, garnish with the sesame seeds, and serve.
Makes 4 servings