Lightly Spiced Lemon Rice Noodles

Ingredients:

• Rice noodles one package
• Mixed vegetables or any other of your choice
• Juice of 1 fresh lemon
• 1-2 tsps. turmeric^
• 1 Tbsp. canola or extra virgin olive oil
• 1 -2 red chilies^ (cayenne pepper)
• 1 tsp. mustard seeds^
• 1/2 tsp. asafetida  (optional, not gluten-free)
• 2 tsps. urad dhal^
• 2 tsps. chana dha^l
• 1 Tbsp. fresh curry leaves^
• 2 chopped fresh green chilies (optional)
• Salt to taste
  
  

Method:

Soak rice noodles in warm water for 5 minutes. Add a drop of oil in the water to prevent noodles from becoming lumpy. Drain water, transfer to a bowl and set aside. Cut noodles randomly with kitchen scissors so there no unwieldy pieces.

Take a wok^.  Add oil and let it warm. Add mustard seeds.  Let it crackle. You may cover with a lid to prevent it from scattering.

Add the red chilies, roast for 30 secs. and then add the urad and chana dhal. Continue roasting until they turn light brown. Green chilies give more of a kick. Add along with red if you choose to. (optional)

Add the  mixed vegetables and sauté for a few minutes until cooked. Now pour the entire mixture over the bowl of rice noodles. Sprinkle asafetida powder.  Next add turmeric powder.  Pour the lemon juice over the noodles. Add salt to taste.

Mix the contents of the bowl together. Sprinkle curry leaves.

^ Please contact me for any of these ingredients or utensils.