Coconut Sevai Rice Noodles Recipes

COCONUT SEVAI (RICE NOODLES)

Coconut Sevai (Rice Noodles) image

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!

Provided by Martha Not Stewart

Categories Rice Side Dishes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

14 ounces rice noodles
1 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon black mustard seed
2 dried red chile peppers, chopped
3 tablespoons brown lentils
4 tablespoons roasted peanuts
¾ cup shredded or flaked coconut
¼ cup water
fresh cilantro, for garnish

Steps:

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.
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.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 48.1 g, Fat 17.9 g, Fiber 5.4 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 423.8 mg, Sugar 1.4 g

SOUTH INDIAN-INSPIRED COCONUT RICE NOODLES WITH TOFU AND VEGETABLES

South Indian-Inspired Coconut Rice Noodles with Tofu and Vegetables image

This one-pot dish takes inspiration from South Indian flavors (with some added influence from the Southeast Asian noodle dishes khao soi and laksa, for good measure), using garam masala to add depth and complexity without having to simmer the dish for hours. Skip the mass-market garam masala and spend a little more on a high-quality blend-or better yet, make your own. And feel free to swap out the vegetables with your favorites-eggplant, cabbage, and broccoli would all work well here.

Provided by Priya Krishna

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons neutral oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
One 1-inch piece ginger, minced or cut into small slices
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 small carrots, cut into 1-inch-long sticks
1 teaspoon kosher salt
1 teaspoon soy sauce
One 13.5- to 14-ounce can coconut milk
1 cup low-sodium chicken or vegetable broth
One 16-ounce package extra-firm tofu, cut into 1-inch cubes
4 ounces dried rice vermicelli
Fresh lime juice and chopped cilantro, for garnish

Steps:

Heat the oil in a medium Dutch oven over medium heat until shimmering. Add the onion, garlic, and ginger and cook, stirring often, until the onions are translucent, 4 to 6 minutes. Stir in the garam masala and turmeric, letting the spices toast and coat the onions, ginger and garlic, for about a minute. Add the peppers, carrots, salt and soy sauce and cook, stirring occasionally, until the veggies are just starting to soften (don't let them cook through, or you'll end up with mushy veggies!), about 2 to 3 minutes.
Add the coconut milk and broth to the Dutch oven, turn the heat up to high and bring to a boil. Once boiling, lower the heat to a simmer, add the tofu; taste and adjust the salt, if necessary. Cover and let cook until the sauce has thickened, about 10 minutes. In the last 2 minutes of cooking, add the vermicelli, making sure it gets submerged in the liquid-it'll cook quickly!
Garnish with lime juice and chopped cilantro.

COCONUT SEVAI (RICE NOODLES)

Coconut Sevai (Rice Noodles) image

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!

Provided by Vaish

Categories Rice Side Dishes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

14 ounces rice noodles
1 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon black mustard seed
2 dried red chile peppers, chopped
3 tablespoons brown lentils
4 tablespoons roasted peanuts
¾ cup shredded or flaked coconut
¼ cup water
fresh cilantro, for garnish

Steps:

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.
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.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 48.1 g, Fat 17.9 g, Fiber 5.4 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 423.8 mg, Sugar 1.4 g

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