Rice noodles or Rice vermicelli are thin noodles that are made from rice. Their principal ingredients are rice flour and water. Rice vermicelli has a white color when cooked. Just like in India, it is available in many grocery stores in USA also.
In India, we call this dish Akki Shavige Uppittu. In B’lore we used to get the Dragon variety. I have brought these noodles (the thin variety) from Giant, Safeway, and Asian Stores like Han Ah Reum etc. The one I usually use for making this recipe looks like this:
- 1 Packet of Rice noodles.
- Mixed frozen vegetables like peas, carrot, capsicum, beans.
- Green chillies to taste, I usually use 8-10 finely chopped
- 5-6 curry leaves finely chopped(optional)
- 1 tsp channa dal(optional)
- 1 tsp urad dal(optional)
- 1/2 tsp haldi(optional)
- Cilantro finely chopped for garnishing
- Lemon juice(optional)
- 4-5 tsp fresh coconut(optional)
- 1 tsp mustard seeds
- 3 tsp Oil
In a lager pot boil enough water. Once the water is boiling, turn off the gas, and add the noodles. Let it sit for 5-6 minutes, it will turn white. Drain the water completely.Keep aside.
Microwave all the above vegetables until soft. Keep aside.
In a pan, heat oil. Add mustard seeds, when it starts spluttering all over your stove, add urad dal, chaana dal, turmeric or haldi, green chillies, and curry leaves. Fry for a minute or two. Now add the cooked vegetables, and fry for another few minutes. Next add the cooked noodles, salt. Make sure you keep stirring once you add the noodles. Make sure all the ingredients are mixed well, keep stirring on low fire. Adjust the seasoning.
Finally, add the finely chopped cliantro, fresh coconut, and lemon juice and serve while hot.