Rice noodles with lentils and vegetables

Ingredients

• 170 g rice noodles
• 170 g green beans
• 1 carrot weighing 100 g
• 1 tbsp or more tamari
• 1 tbsp sambal olek
• 1 tbsp rice wine vinegar
• 4 tbsp oil
• 3/4 cup split mung daal or mix of mung and urad
• salt to taste

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Preparation

• String the beans, peel carrot and cut them in fine strips or any shape. Mix tamari, sambal olek and rice wine vinegar in a small bowl. Set aside.
• Sift through the mung daal quickly for any unwanted stones ( usually the split ones have it). Wash and drain.
• Place lentils, water and salt in a saucepan and bring it to boil on medium heat.In another bowl or pot soak rice noodles in hot water for 5 minutes and then drain or cook as directed on the packet.
• Let the lentils boil gently with a lid on the pot for 12- 15 minutes or until they are tender and not mushy (you will see the skin separating out).
• Immediately drain lentils in a colander and run cold water for 2-3 minutes to prevent cooking further. Discard the skin as much as you can by rinsing out in water. Transfer lentils to a bowl and set aside.
• Heat oil in a pan or wok. Stir fry carrots and beans until tender and slightly crisp. Add the seasoning mixture to the vegetables. Give a quick stir.
• Add noodles, lentils and salt to taste. Mix well and serve hot.