Thin Rice Noodles with Brussels Sprouts

• 6 ounces dried rice sticks
• 8 ounces Brussels sprouts
• 2 tablespoons olive or canola oil
• 1/2 teaspoon any raw white rice
• 1/2 teaspoon whole brown mustard seeds
• 4 dried hot red chilies
• 1015 fresh curry leaves or 5 fresh basil leaves
• 1 teaspoon salt

1. Soak the rice sticks in a bowl of cold water for 23 hours.
2. Take a pair of kitchen scissors and snip the noodles, shortening them so they can be lifted up easily.
3. Drain and leave in the strainer.
4. Trim the sprouts.
5. Cut each in half lengthways and then crossways into 1/4-inch-thick shreds.
6. Pour the oil into a nonstick frying pan and set on medium-high heat.
7. When hot, put in the rice.
8. Five seconds later, add the mustard seeds and chilies.
9. As soon as the mustard seeds start to pop, add the curry leaves and the sprouts.
10. Stir and fry the sprouts for 5 minutes or until they are lightly browned.
11. Add 1/2 cup water and cover.
12. Turn heat to low and cook 1 minute.
13. Add the rice noodles and salt.
14. Stir for 34 minutes.
15. Add 1 cup water and bring to a simmer.
16. Cover and cook on very low heat for 5 minutes, stirring frequently.

rice sticks, brussels, olive, white rice, brown mustard seeds, chilies, curry, salt

Taken from www.epicurious.com/recipes/food/views/thin-rice-noodles-with-brussels-sprouts-373872 (may not work)