Lime-Flavored Rice Noodles With Cashews
INGREDIENTS:
2 quarts water
1 lb fresh refrigerated rice noodles or cooked dried rice noodles, cut into 3-inch pieces
2 tablespoons vegetable oil
1 teaspoon black mustard seeds or yellow mustard seeds
1/4 teaspoon asafetida powder (hing or heeng) (optional)
1/4 cup dried yellow split peas (chana dal)
1/4 cup raw whole cashews
2 medium limes, juice of (1/4 cup)
1 teaspoon salt
1/4 teaspoon ground turmeric
8-10 fresh curry leaves or 2 tablespoons chopped fresh cilantro
2-3 fresh Thai red chili peppers or serrano chilies or cayenne chilies, cut lengthwise in half
DIRECTION:
1. Heat water to boiling in 3-quart saucepan; remove from heat.
2. 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.
3. 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.
4. Add asafetida, if using, yellow split peas and cashews; stir-fry about 1 minute or until peas and cashews are golden brown.
5. Add remaining ingredients and cooked rice noodles; toss 1-2 minutes or until noodles are heated.