Lemon Noodles with Curry Leaves and Cashews

4 Servings
100% would make this recipe for Lemon Noodles with Curry Leaves and Cashews again.

Look for curry leaves in the refrigerated section. Whit gram beans are small, dried beans that resemble white lentils and are packed like othe dried beans. (Cooking Light magazine 8-04)

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Lemon Noodles with Curry Leaves and Cashews Ingredients

8 ounces Skinny rice stick noodles (py mai fun)	1 each Dried hot red chile seeded
1 tablespoon Vegetable oil	1/4 cup Water
1 teaspoon Brown mustard seeds	2/3 cup Mango peeled and chopped
2/3 cup Curry leaves (about 32 leaves, 1/2oz)	3 tablespoons Fresh lemon juice
1/3 cup Cashews (about 2oz)	3/4 teaspoon Salt
2 teaspoons White gram beans

Instructions for Lemon Noodles with Curry Leaves and Cashews

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.

Main Ingredient: NoodlesCuisine: Asian