Lime Noodles with Vegetables, Basil, and Sesame

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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These vibrant lime noodles with vegetables, basil, and sesame offer a refreshing alternative to traditional stir-fry dishes. The recipe combines the zesty brightness of citrus with a rich, aromatic herb paste made from fresh Thai basil and mint. By glazing the rice noodles in a sweet lime syrup and butter, you create a silky, luxurious texture that perfectly balances the crunch of julienned carrots, parsnips, and broccoli. It is a dish that celebrates fresh produce and bold, herbaceous flavours.

This versatile vegetarian meal is ideal for a quick midweek dinner or a light weekend lunch. The herb paste can even be prepared up to two days in advance, making the final assembly incredibly swift. Packed with nutrients from the seasonal vegetables and healthy fats from the sesame seeds, it is a wholesome and comforting bowl of food that is naturally gluten-free if using traditional rice noodles.

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 unsalted butter

How to make Lime Noodles with Vegetables, Basil, and Sesame

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

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.
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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.