Thin Rice Noodles with Brussels Sprouts

1. 1

   Soak the rice sticks in a bowl of cold water for 23 hours.

2. 2

   Take a pair of kitchen scissors and snip the noodles, shortening them so they can be lifted up easily.

3. 3

   Drain and leave in the strainer.

4. 4

   Trim the sprouts.

5. 5

   Cut each in half lengthways and then crossways into 1/4-inch-thick shreds.

6. 6

   Pour the oil into a nonstick frying pan and set on medium-high heat.

7. 7

   When hot, put in the rice.

8. 8

   Five seconds later, add the mustard seeds and chilies.

9. 9

   As soon as the mustard seeds start to pop, add the curry leaves and the sprouts.

10. 10

    Stir and fry the sprouts for 5 minutes or until they are lightly browned.

11. 11

    Add 1/2 cup water and cover.

12. 12

    Turn heat to low and cook 1 minute.

13. 13

    Add the rice noodles and salt.

14. 14

    Stir for 34 minutes.

15. 15

    Add 1 cup water and bring to a simmer.

16. 16

    Cover and cook on very low heat for 5 minutes, stirring frequently.

* Per serving · 4 servings · Values may vary.

No additional tips available.