Rice Noodles

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!

INGREDIENTS

  • 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 jalapeรฑo, 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, jalapeรฑo, noodles, salt, lemon juice, coconut powder, sugar, and cilantro. Mix well and cook for an additional 3-5 min.
  • Serve warm.

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