Coconut Sevai (Rice Noodles)
This is one of my favorite easy-to-make Indian recipes. Although I try to make it the best as I can, my grandma is THE BEST at this… the smell of which reminds me of my school days! Please watch out for measurements.. may not be wholly American!
INGRIDIENT
DIRECTION
Step: 1
Place noodles in a medium size pot and add water, just to cover. Add salt and bring to a boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds. Drain and set aside.
Step: 2
Heat oil in a wok; when warm add mustard seed, chile peppers and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 1/4 cup water. Keep stirring all together over heat until well mixed, 10 to 20 seconds. Garnish with cilantro and serve.
NUTRITION FACT
Per Serving: 370 calories; protein 5.2g; carbohydrates 48.1g; fat 17.9g; sodium 423.8mg.
The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.
This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .
