A huge hit for us: spicy, sour, sweet, and herbaceous. This is among the greatest noodle dishes ever.

　　

Ingredients

4 servings

　　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

　　

Step 1

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.

　　

Step 2

2. Meanwhile, combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.

　　

Step 3

3. Fill a large bowl with water and ice and set aside.

　　

Step 4

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.)

　　

Step 5

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.

　　

Step 6

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.

　　

Nutrition Per Serving

Per serving: 1629.0 calories

　　1041.2 calories from fat

　　115.7g total fat

　　23.5g saturated fat

　　61.2mg cholesterol

　　2024.0mg sodium

　　140.5g total carbs

　　9.1g dietary fiber

　　26.6g sugars

　　14.6g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Asian Flavors of Jean-Georges by Jean-Georges Vongerichten Copyright (c) 2007 by Jean-Georges Vongerichten Published by Broadway Books.JEAN-GEORGES VONGERICHTEN became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York; introduced “fusion” cooking at Vong (three stars from the New York Times), which now has an outpost in Chicago; created the four-star Jean-Georges and hugely successful Spice Market and 66 in New York; opened Rama (Spice Market meets Vong) in London; and opened several acclaimed restaurants in cities from Shanghai to Las Vegas. He lives in New York City, when he is not traveling to oversee his existing restaurants or open a new one.