RECIPE: Spicy Rice Noodles - South India Style (Vegan)

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SPICY RICE NOODLES - SOUTH INDIA STYLE (VEGAN)

 

This recipe is a combination of Madhur Jaffrey's Rice Noodles with

Cauliflower (from her _World Vegetarian_ book) and Julie Sahni's Rice

Noodles with Mustard Seeds and Cocpnut (Idlee Appai) (from her _Classic

Indian Vegetarian and Grain Cooking_), with a couple of small adaptations of

my own. It is quick and easy and tastes far better than one can imagine! It is a

winner in our household. I remember first having something like this among

several dishes for tiffin in a friend's home many years ago. This recipe brings

it all back ;=)

 

one-half pound rice noodles/rice sticks, soaked in boiling water for 5 minutes

2 Tbsp vegetable oil

2 tsp black mustard seeds

2 Tbsp shredded fresh ginger root

4 hot green chilies, finely chopped

One-third cup grated carrot

One and a half cups mixed broccoli and cauliflower in tiny florets

1 tsp kosher salt or to taste

freshly ground black pepper to taste

10 curry leaves (I have only dried ones)

Three-quarters of a cup shredded coconut (I had only dried)

cilantro leaves, chopped, for garnish

 

While the noodles are soaking, measure the spices etc. and place ready for

use in separate piles on a dinner plate.

 

When noodles are softened, rinse in cold water, drain, and spread out on a

large plate or platter so they don't stick.

 

Heat the oil in a large skillet, add the tiny broccoli and cauliflower florets

and

stir for about 4 minutes until you can see the cauliflower browning a little and

the two vegetables are still a little crisp. Don't overcook. Remove them from

the pan with a slotted spoon and season with a little salt and pepper, tossing

to mix in a bowl.

 

Turn the pan to medium-high (add a little more oil if needed) and put in the

mustard seeds - keep a lid handy because they tend to pop out! When they

pop, quickly add the ginger, chillies, curry leaves and stir for 10 seconds or

so.

 

Add the grated carrot and stir for a minute then put in the noodles and a

sprinkle of salt and toss them until they are heataed through. Add the

cauliflower and broccoli florets and toss well. Sprinkle in most of the coconut

(save a little for garnish) and keep tossing for a couple of minutes until all

is

heated through.

 

Transfer to a large platter, garnish with remaining coconut and cilantro leaves.

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