Sesame Rice Noodles

Ingredients

• 3 cups rice noodles
• 1 1/2 cups carrots cut into small cubes
• 1 1/2 cups bell-pepper, cut into small cubes
• 1 tsp tamarind paste
• 1-2 tsp jaggery, grated (adjust to taste)
  
• 3 tsp vegetable oil
• 1 tsp mustard seed
• 5-6 curry leaves
• 1 tbsp cilantro finely chopped

For Masala

• 2 tbsp sesame seeds
• 4 tbsp peanuts, roasted and peeled
• 4-5 red chillies (adjust to taste)
• 2 tbsp coconut, dried

Preparation

1. To prepare the noodles, in a large saucepan, add 6-7 cups water and bring to a boil.
   
   
2. Place the noodles in a large bowl. Pour the hot water over the noodle so they're completely immersed. Cover and set aside for about 2 minutes until the rice noodles are cooked. (Follow package directions). Drain the noodles; pour cold water and drain again, and set aside.
   
   
3. Heat a small pan and dry roast the sesame seeds until aromatic, making sure they don't burn. Remove in a bowl and let cool. Roast the peanuts, if not already roasted. Roast the red chillies and let cool.
   
   
4. In a small grinder, grind all these ingredients into a coarse powder and set aside.
   
   
5. Heat the oil in a wide skillet. Add the mustard seeds and fry until they start to pop. Add the curry leaves and carrots and bell-pepper, and salt. Cover and cook for 2 minutes.
   
   
6. Remove the lid and saute the vegetables until almost tender.
   
   
7. Sprinkle 3-4 tbsp of the sesame-peanut masala powder along with tamarind paste, salt, and jaggery as needed. Add 3/4 cup of water and cook for 2-3 minutes on medium heat until the raw flavor of the tamarind and masala is gone. Remove from heat.
   
   
8. Add 4 cups of the cooked rice noodles and stir to coat well. Let the sesame rice noodles sit for 5 minutes to absorb the masala.
   
   
9. Garnish the sesame rice noodle with a litlle cilantro and serve at room temperature or warm it up a bit.
   
   

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