Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): tell us
Ingredients
- 8 ounces Skinny rice stick noodles (py mai fun)
- 1 tablespoon Vegetable oil
- 1 teaspoon Brown mustard seeds
- 2/3 cup Curry leaves (about 32 leaves, 1/2oz)
- 1/3 cup Cashews (about 2oz)
- 2 teaspoons White gram beans
- 1 each Dried hot red chile seeded
- 1/4 cup Water
- 2/3 cup Mango peeled and chopped
- 3 tablespoons Fresh lemon juice
- 3/4 teaspoon Salt
Preparation
1. To prepare salad, cook noodles according to package directions; drain and rinse under cold water. Drain.
2. Heat oil in large nonstick skillet over medium-high heat. Add mustard seeds; cover pan, and cook 1 minute or until seeds stop popping. Uncover pan. Stir in curry leaves, nuts, beans, and chile; stir-fry 1 minute or until nuts are golden. Stir in water and turmeric. Add noodles; cook 3 minutes or until thoroughly heated, stirring constantly. Stir in mango, juice and salt, tossing well.
