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.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4|
|Calories from Fat: 75 (23%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 106.8mg||4 %|
|Potassium 219.8mg||6 %|
|Total Carbohydrate 59.8g||18 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 57.1g|
|Protein 4.8g||7 %|
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Calories per serving: 330
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