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Rice Noodle Poha

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons black mustard seeds
• 7 curry leaves
• 2 large russet potatoes, diced into 1/2-inch pieces
• 1/2 small onion, finely diced
• 1 small Indian green chile or serrano chile, finely chopped
• 8 ounces thin rice noodles
• 1/4 teaspoon ground turmeric
• 3/4 teaspoon + 1/2 teaspoon kosher salt, divided
• 1 tablespoon granulated sugar
• 2 tablespoons lime juice, plus lime wedges for serving
• 1/2 cup chopped cilantro, for garnish
• Ketchup, for serving (optional)
• Cilantro Chutney, for serving (optional)

Directions

1. In a large, deep skillet over medium-high heat, warm the oil.
2. Once the oil begins to shimmer, add the black mustard seeds and remove the pan from the heat after a few seconds.
3. Add the curry leaves, making sure they get fully coated in the oil.
4. Return the pan to medium-high heat and add the potatoes, onion, and chile.
5. Saute, 6 to 7 minutes.
6. Add 1/2 cup water, reduce the heat to medium, cover, and cook for 8 to 10 minutes more.
7. Cook the noodles.
8. Drain, reserving 1 cup of the cooking water, and transfer the noodles to a bowl.
9. Sprinkle the turmeric, 3/4 teaspoon of the salt, and the sugar onto the noodles and toss to combine.
10. If the noodles are sticking together, add some of the reserved cooking water to make them easier to work with.
11. The noodles should turn a pale yellow color.
12. When the potatoes and onion are done, add the remaining 1/2 teaspoon salt, then add the noodles, tossing to combine the noodles and vegetables.
13. Cover and cook over medium-low heat for 2 minutes.
14. Add the lime juice.
15. Taste and adjust the salt and lime if needed.
16. Garnish with the cilantro and serve with lime wedges.

Attribution