Nutty Rice Noodles With Gingery Coconut Yogurt Sauce

• For the noodles
• 1 packet rice noodles, cooked (I use Annie Chun's brown rice variety)
• 1.5 teaspoons black mustard seeds
• 1/4 cup dry roasted peanuts, roughly chopped
• 1 sprig fresh curry leaves
• 1/4 cup fresh cilantro leaves, sliced into ribbons
• 1 teaspoon sunflower, rice bran or coconut oil
• 1 tablespoon toasted sesame oil or coconut oil for finishing
• salt to taste
• To prepare the sauce
• 2 cups soy or other yogurt
• 1/4 cup unsweetened coconut
• 1-2 green chilies, deseeded, if desired
• 1-2" pieces fresh ginger, peeled and roughly chopped
• 2 tablespoons lime juice (omit or adjust based on tartness of yogurt)
• salt to taste

1. Heat the oil in a wide pan on medium heat. rnDrop in the mustard seeds, cover with a lid and wait for the seeds to pop.rnWhen the popping subsides, add all the remaining noodle ingredients and toss well. rnSeason to taste and keep warm.
2. Blend all the ingredients for the sauce in a high speed blender until creamy and combined. Adjust the seasonings.
3. To serve. Place the noodles in a wide bowl and top with some of the sauce. Leftovers will last a couple of days in the fridge.

noodles, rice noodles, black mustard seeds, peanuts, curry, fresh cilantro, sunflower, sesame oil, salt, sauce, soy, unsweetened coconut, green chilies, ginger, lime juice, salt

Taken from food52.com/recipes/33859-nutty-rice-noodles-with-gingery-coconut-yogurt-sauce (may not work)