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India   -   Lemon Flavored Rice Noodles   adapted from Indian Light Cooking by Ruth Law

  • 1/2 Pound Rice Sticks
  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Black Mustard Seeds
  • 1 Tablespoon Black Lentils
  • 2 Tablespoons Cashew Nuts -- chopped
  • 4 Medium Red Chiles -- crumbled
  • 2 Teaspoons Yellow Lentils
  • 4 Medium Green Chiles -- chopped
  • 2 Teaspoons Ginger -- chopped
  • 1/2 Teaspoon Turmeric
  • 3 Tablespoons Lemon Juice
  • 2 Teaspoons Cilantro -- chopped
  • Salt -- to taste
  • Lemon Wedges -- for garnish
Directions Bring 4 quarts of water to a boil. Turn off the heat. Add the rice sticks and let them soak for 5 minutes. Drain noodles and rinse with cold water. Set aside. Heat oil in wok, add mustard seeds and fry until they crackle. Add black lentils and cashews. Stir fry for 1 minute. Add red chiles, yellow lentils, green chiles, ginger and turmeric. When cashew nuts have darkened add the cooked noodles. Toss well for 2 minute to heat the noodles. Remove from heat, add lemon juice and cilantro. Season with salt. Toss well to combine. Cover, set aside for 4 minutes. Serve with lemon wedges.
Serves 4
Time to Make 0:00

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