Coconut Sevai (Rice Noodles) recipe

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Ingredients

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
¾ cup shredded or flaked coconut
¼ cup water
fresh cilantro, for garnish

Nutrition Info

370.4 calories
carbohydrate: 48.1 g
cholesterol: : -
fat: 17.9 g
fiber: 5.4 g
protein: 5.2 g
saturatedFat: 8.2 g
servingSize: -
sodium: 423.8 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

6 servings

Recipe Note

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!

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