Lemon noodles is a simple vegetarian and vegan breakfast that's
delicious. Made with
rice noodles (rice
vermicelli), this is
also a great dish for your picnic basket as it keeps well.
Servings: 6 Cooking Time: 15
minutes
Ingredients
2 cups rice noodles
6 cups of water
1/4 cup lemon (or lime) juice
For Seasoning
6 tsp vegetable oil
Asafoetida
powder (hing), a pinch
Turmeric, a pinch
2 tsp chana dal (split bengal gram)
1 tsp mustard seeds
4-5 small, whole red chillies
5-6 green chillies, finely chopped
10-12 cashews
7-8 curry leaves
Preparation
Take a deep pan, add water and bring it to a boil.
Add the rice noodles and cook for 4-5 minutes until
almost soft.
Drain, add a cup of cold water, drain again, and cool.
Heat oil in a small pan and add asafoetida, chana
dal, and cashews and fry for a few seconds.
Add mustard seeds, green chillies and whole red
chillies.
When the mustard seeds start to splutter, add curry
leaves and turmeric
powder.
Add this seasoning to the rice noodles and add salt
and lemon juice.
