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Author Notes: This recipe is a riff on homemade rice noodles that was such a production growing up. The anticipation was every bit a part of the overall enjoyment. Ground rice was blended with water and cooked into a tight dough. Shaped into balls, they were first steamed and then pressed through a specialty noodle maker to produce the softest and the most delicious fresh rice noodles. The dish was served either with a coconut chutney or a yogurt-based sauce with a few pappadums. Pure heaven!
Although not quite the same as the original, I came up with a happy compromise using store-bought white or brown rice noodles. A certain magic is created when slippery noodles are dunked in the tart sauce offering a bit of crunch, soft bite and a gush of creamy spice. Serve with a crisp salad of shredded red cabbage, carrots and scallions dressed in sesame seed oil and lime juice. —Kala Ganapathy
For the noodles
- 1 packet rice noodles, cooked (I use Annie Chun's brown rice variety)
- 1.5 teaspoons black mustard seeds
- 1/4 cup dry roasted peanuts, roughly chopped
- 1 sprig fresh curry leaves
- 1/4 cup fresh cilantro leaves, sliced into ribbons
- 1 teaspoon sunflower, rice bran or coconut oil
- 1 tablespoon toasted sesame oil or coconut oil for finishing
- salt to taste
To prepare the sauce
- 2 cups soy or other yogurt
- 1/4 cup unsweetened coconut
- 1-2 green chilies, deseeded, if desired
- 1-2" pieces fresh ginger, peeled and roughly chopped
- 2 tablespoons lime juice (omit or adjust based on tartness of yogurt)
- salt to taste
- Heat the oil in a wide pan on medium heat. Drop in the mustard seeds, cover with a lid and wait for the seeds to pop. When the popping subsides, add all the remaining noodle ingredients and toss well. Season to taste and keep warm.
- Blend all the ingredients for the sauce in a high speed blender until creamy and combined. Adjust the seasonings.
- To serve. Place the noodles in a wide bowl and top with some of the sauce. Leftovers will last a couple of days in the fridge.
- This recipe was entered in the contest for Your Best Recipe with Noodles