Lime Noodles with Vegetables, Basil, and Sesame

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.

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

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.

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.

Taste

Book, using the USDA Nutrition Database

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.