1. Heat water to boiling in 3-quart saucepan; remove from heat. 2. Add fresh noodles; soak 30 seconds (do not soak longer). Drain; rinse with cold water. If using dried noodles, cook according to package directions. Set aside. 3. Heat oil and mustard seeds in wok or 12-inch skillet over medium-high heat. Once seeds begin to pop, cover wok and wait until popping stops. 4. Add asafetida, if using, yellow split peas and cashews; stir-fry about 1 minute or until peas and cashews are golden brown. 5. Add remaining ingredients and cooked rice noodles; toss 1-2 minutes or until noodles are heated. ---------------------------------------------------------------------------
Nutrition
Ingredients
