Boil excess water in a broad pan.Add little salt .When water starts boiling , add noodles and cook as per the package instructions.Test if sevai is cooked by pressing between ur fingers.If it breaks easily , its cooked. If it squishes its overcooked.
Drain the hot water and run noodles under cold water.Smear a tsp of oil , so that noodles do not stick. Spread it and allow to cool .
Preparing Tempering :
Meanwhile,in a big pan / kadai take oil. Add mustard,urad dal ,chana dal and peanuts. When the mustard splutters add cashew pcs,cumin and red chilli. Fry till cashew pieces turns golden color. Add green chilli,curry leaves and turmeric. Saute for 1-2 mins.
Switch off .Add salt,coconut and coriander leaves. Mix well.
To this tempering add cooked rice noodles. Squeeze lemon juice. Mix them thoroughly.Taste test. Add salt or lemon if required.
Serve it as it is or with coconut chutney.
In case your adding veggies, chop them nicely n precook. Add it after adding chillies and saute for 1-2 mins adding salt.
Cooking instant rice noodles is very easy. But take care not to overcook .Else they become mushy. So do follow the instructions given on the packet carefully to get the perfect non sticky noodles .
I normally use dragon brand rice sevai as it doesn’t require very careful observation. By mistake in case if you overcook for a minute or two also,it doesnt get that mushy..Other brands available in the market are Concorde,MTR,Anil ,TTK,double horse etc.