Rice Noodles with Mustard Seeds and Coconut

You'll be flabbergasted at the ease of preparation here. And most proud of the results! The urad dal and curry leaves may be eliminated if unavailable, though the latter is widely sold online in a dried version. If using such, increase the amount considerably as dried curry leaves have a very mild flavor. Rice noodles are sold at all Asian markets and most supermarkets.

[Above photos: Cafe Drake plated the noodles with sauteed daikon matchsticks, green chile and mint relish and longbeans tossed in a creamy tofu dressing.]

1/2 packet of very thin rice noodles / about 3 T. vegetable oil / 2 t. or more black mustard seeds / 1 T. urad dal (split dried white gram beans / about 1 inch grated ginger / 4 green chiles, chopped finely / 1 large carrot, peeled and grated / 1/2 cup frozen baby green peas / 2 t. salt / 8 curry leaves / 3/4 cup frozen and grated coconut, unsweetened

Bring a large pot of water to a boil then turn off the flame. Add to this the rice noodles, broken up a bit into pieces with your hands. Let soak for 5 minutes then drain well.

Meanwhile, heat oil in a large, deep skillet. When very hot add mustard seeds. Be careful as they will begin to "pop". At this point add the beans, reduce heat somewhat and cook quickly until they turn brown. Now drop in the ginger and chiles and after 15 seconds, the carrots. Add curry leaves and after 1/2 a minute, the noodles and salt. Stir all very well before adding coconut.

Stir again and when noodles are hot - and incorporated thoroughly with the other ingredients - then remove from heat. Serve warm and garnished as you desire . . . green onions, chives, cilantro, green chiles etc etc.