I love these rice vermicelli noodles. They are light and savory, and incorporate a nice blend of traditional Indian spices. It’s quick and easy with the actual cooking time < 15 min! This dish pairs perfectly with a side salad or hearty soup. Been making this one for years, and it’s a favorite!
- One 16 oz package of rice vermicelli noodles (available at Asian supermarkets or select grocery stores)
- 1/2 tsp mustard seeds (aka rye seeds)
- 1/2 tsp cumin seeds
- 1/2 cup jumbo peanuts (I used Swad brand. These are not roasted; just regular peanuts with the skin on)
- 1 tbsp urad dal
- 1 tbsp moong dal
- 4-5 curry leaves
- 1/2 cup carrots, peeled and chopped into small pieces
- 1/2 cup red bell pepper, diced
- 1 tbsp fresh jalapeño, finely chopped
- 3 tsp salt
- 2 tbsp fresh lemon juice
- 1/2 cup coconut powder (dry powdered form of coconut, available at Indian grocery stores)
- 3 tsp sugar
- 1/2 cup cilantro, chopped
instructions (makes 6-8 servings)
- Bring water to boil in a pot. Add 3/4 packet of the noodles (~12 oz) into the pot. Cook for 2-3 min. Drain the noodles and rinse with cold water. Cut them, using scissors, into bite sized pieces and set aside.
- Heat 3 tbsp olive oil in a large saucepan. Add mustard seeds, cumin seeds, peanuts, urad dal, moong dal, curry leaves, and carrots to the pan. Stir well and cook for ~3 min.
- Add the following to the pan: red bell pepper, jalapeño, noodles, salt, lemon juice, coconut powder, sugar, and cilantro. Mix well and cook for an additional 3-5 min.
- Serve warm.