Lime-flavored Rice Noodles With Cashews

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 quarts water
• 1 lb fresh refrigerated rice noodles or 1 lb cooked dried rice noodles, cut into 3-inch pieces
• 2 tablespoons vegetable oil
• 1 teaspoon black mustard seeds or 1 teaspoon 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 (we like more!)
• 2 limes, juice of, medium
• 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 2 -3 serrano chilies or 2 -3 cayenne chilies, cut lengthwise in half

Recipe

• 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.