LIME-FLAVORED RICE NOODLES WITH CASHEWS
This is often considered picnic food in Tamilian households all across India. These southeaster natives make fresh rice noodles (sevai) to take on picnics and long road trips. In a laboriously precise process, hand-cranked noodle machines yield strands that melt in your mouth. NOTE: Rice noodles are found in Asian grocery stores and some large supermarkets. If you cannot find fresh rice noodles for this recipe, the flavors and textures of dried cooked noodles are quite similar to the "real deal". Do not overcook rice noodles because they will become mushy. I did it the first time I made them. Not good! Immediately drain noodles in a colander, and run cold water through them to stop the cooking process. Per chef #672818's kind review, I double-checked my Betty Crocker's Indian Home Cooking cookbook where I got this and it's precisely how the recipe's written. I have paid close attention to the split pea cook time and resulting texture: First, keep in mind that chana dal (yellow split lentils) are much smaller than your standard green "split pea" and will therefore cook much faster. Even so, making the recipe as indicated yields crunchy, but perfectly edible lentils. If you want them softer, you can soak them for an hour or so first, then drain well. Also, heating the leftovers the next day will give you the same result as I found out. ;)
Provided by Sandi From CA
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat water to boiling in 3-quart saucepan; remove from heat.
- 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.
- 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.
- Add asafetida, if using, yellow split peas and cashews; stir-fry about 1 minute or until peas and cashews are golden brown.
- Add remaining ingredients and cooked rice noodles; toss 1-2 minutes or until noodles are heated.
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Daniel Santos
[email protected]I can't wait to try this recipe! It looks so delicious.
Sheirene Powell
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my friends and family.
Forson Gilbert
[email protected]I'm not a fan of cashews, so I substituted them with chopped peanuts. It turned out great!
blessing ndou
[email protected]This dish is perfect for a quick and easy weeknight meal. I love that it's healthy and flavorful.
Cody Anon
[email protected]I'm always looking for new rice noodle recipes, and this one didn't disappoint. The lime flavor is refreshing and the cashews add a nice crunch.
Littbarski Cletus
[email protected]This recipe is a great starting point, but I like to add my own personal touches. I usually add some chopped cilantro and peanuts.
thebestperson intheWORLD
[email protected]I followed the recipe exactly, but my dish turned out bland. I think I might have used the wrong type of lime juice.
Lucario Scheepers
[email protected]This recipe was a bit too sour for my taste. I think I would have preferred it with less lime juice.
Daniela Ursini
[email protected]I'm not a big fan of lime, but I thought I'd give this recipe a try. I'm glad I did! The lime flavor is subtle, and the other ingredients really balance it out. I'll definitely be making this again.
Hamid ur Rehman
[email protected]This dish was delicious! The lime flavor really shines through, and the cashews add a nice texture. I would definitely recommend this recipe.
Banen amen
[email protected]I love this recipe! It's so easy to make and always turns out great. I like to add some extra vegetables, like shredded carrots or bell peppers.
Lokendra Pun magar
[email protected]This lime-flavored rice noodle dish was a hit with my family! The combination of flavors was perfect, and the cashews added a nice crunch. I will definitely be making this again.