1/2 package of rice noodles, or about 4 cups cooked
1/2 a lemon’s juice, about 2 tablespoons
1 cup frozen peas
2 cups snow peas a.k.a. mangetouts
1 cup julienned carrot
1 cup frozen green beans
1 cup green onion, minced
2 cloves fresh garlic, minced or 1 tablespoon
1 tablespoon oil
1 cup cashews
1 tablespoon chili sauce or 2 teaspoons sriacha or tabasco
1 teaspoon cumin
1 teaspoon garam masala
Cook rice noodles by bringing a pot of water to boiling and immediately turning off heat. Add the rice noodles and let them sit five minutes. You wouldn’t think they’d be soft and edible in such a short time but they will. Drain them and set them aside.
Steam the carrots, peas, snowpeas, and green beans by cooking in about a cup of water in the stove until the peas are unfrozen, about five minutes. You can also use the microwave, which only takes 2 minutes. Drain the water and set the vegetables aside.
In a blender or food processor, combine chili/hot sauce, lemon juice, and cashews. Pulse until cashews are chopped, less than 10 seconds usually.
Fry the garlic in a tablespoon of oil in a large pan on medium-high heat for about 30 seconds. Add the strained vegetables, noodles, and cashew-lemon juice mixture from the food processor. Stir to combine. Heat through for up to two minutes.