Coconut Sevai (Rice Noodles) recipe

4 servings

14 ounces rice noodles

1 teaspoon salt

3 tablespoons vegetable oil

1 teaspoon black mustard seed

2 dried red chile peppers, chopped

3 tablespoons brown lentils

4 tablespoons roasted peanuts

3/4 cup shredded or flaked coconut

1/4 cup water

fresh cilantro, for garnish

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.

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.