Coconut Sevai (Rice Noodles)

Coconut Sevai (Rice Noodles)

12

"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!"

Ingredients

20 m {{adjustedServings}} servings 370 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 17.9 g
  • 27%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

12
  1. 13 Ratings

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This recipe just has too many flaws for me to rate above 2 stars. You MUST pre-cook the lentils. Second, the coconut needs to be plain UNSWEETENED coconut. And last and most important is that ...

I like this recipe. I did not get the lentils thing though. USE COOKED LENTILS!! I could not find black mustard seed so I used regular mustard seed and that was fine. I omitted the seeds from ...

Thought this was pretty tasty. Nice with a squeeze of fresh lime, too! I have a friend from India that I will share this recipie with to see if she has any suggestions or a variation that she ...