Product Details

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Ingredients

  1. Rice Stick/Noodles – 1 packet 250g approx
  2. Diced Onions – 1 small
  3. Diced Tomatoes – 1 small
  4. Diced Beans – 1/2 cup
  5. Diced Carrots – 1/2 cup
  6. Diced Bell Peppers – 1/2 cup
  7. Cashew halves – 10 to 12
  8. Curry Leaves – a sprig
  9. Slit Red/Green Chillies – 2 (Alter according to your spice tolerance)
  10. Turmeric Powder – 1/4 tsp
  11. Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
  12. Garlic Powder – 1/4 tsp
  13. Oil – 2 tbsp
  14. Mustard Seeds – 1/4 tsp
  15. Lemon Juice/Vinegar – 1 to 2 tsp
  16. Sugar – 1 tsp
  17. Salt – to taste
  18. Water – as needed

Preparation Method

  1. Bring water to a boil and cook the rice noodles in salted water according to the instructions on the packet. Keep an eye as these noodles cook in 3-5 minutes. Drain and keep aside.
    Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.  Add the onions, cashews and chillies and saute until the onions are translucent.
  2. Throw in the curry leaves along with the chopped beans. Saute for a few minutes.
  3. Next, throw in the carrots and stir fry for a few minutes.
  4. Add tomatoes and bell peppers along with salt to taste.
  5. Continue sauteing until the vegetables are cooked.
  6. Reduce heat and add turmeric powder, chilly powder and garlic powder. Stir fry for a minute and add lemon juice or vinegar along with 1 tsp sugar.
  7. Add the cooked rice noodles and toss everything together and remove from stove top.
  8. Serve with any pickle or chutney of your choice.