Lime-Flavored Rice Noodles With Cashews - cooking recipe

Ingredients

2 quarts water
1 lb fresh refrigerated rice 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 asafoetida 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 2 -3 serrano chilies or 2 -3 cayenne chilies, cut lengthwise in half

Preparation

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.