Rice noodles with lentils and vegetables

Name: Rice noodles with lentils and vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: En
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

Main Dish

Very Easy

30 min

A simple noodle dish 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

Preparation

Preparation10 min

Cook time20 min

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.