Lime-Flavored Rice Noodles With Cashews
photo by Sandi From CA
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1892.0 ml water
- 453.59 g fresh refrigerated rice noodles or 453.59 g cooked dried rice noodles, cut into 3-inch pieces
- 29.58 ml vegetable oil
- 4.92 ml black mustard seeds or 4.92 ml yellow mustard seeds
- 1.23 ml asafoetida powder (hing or heeng) (optional)
- 59.14 ml dried yellow split peas (chana dal)
- 59.14 ml raw whole cashews (we like more!)
- 2 limes, juice of, medium
- 4.92 ml salt
- 1.23 ml ground turmeric
- 8-10 fresh curry leaves or 29.58 ml chopped fresh cilantro
- 2-3 2-3 serrano chilies or 2-3 cayenne chilies, cut lengthwise in half
directions
- Heat water to boiling in 3-quart saucepan; remove from heat.
- Add fresh noodles; soak 30 seconds (do not soak longer). Drain; rinse with cold water. If using dried noodles, cook according to package directions. Set aside.
- Heat oil and mustard seeds in wok or 12-inch skillet over medium-high heat. Once seeds begin to pop, cover wok and wait until popping stops.
- Add asafetida, if using, yellow split peas and cashews; stir-fry about 1 minute or until peas and cashews are golden brown.
- Add remaining ingredients and cooked rice noodles; toss 1-2 minutes or until noodles are heated.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California