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Lime-Flavored Rice Noodles With Cashews
20 Mins
Diet Restriction
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Secret Ingredients
  • 2 quarts water
  • 1 lb fresh refrigeratedrice 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 freshthai red chili peppers or 2 -3 serrano chilies or 2 -3 cayenne chilies , cut lengthwise in half
  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.
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