Coconut Sevai (Rice Noodles)

Ingredients

• 1 teaspoon mustard seed black
• 3 tablespoons brown lentils 
• 0.8 cup coconut or shredded flaked
• 6 servings cilantro leaves fresh for garnish
• 2  chile peppers dried red chopped
• 14 ounces rice noodles 
• 4 tablespoons roasted peanuts 
• 1 teaspoon salt 
• 3 tablespoons vegetable oil 
• 0.3 cup water 

Equipment

• pot
• wok
• colander

Directions

1. Place noodles in a medium size pot and add water, just to cover.
2. Add salt and bring to a boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds.
3. Drain and set aside.
4. Heat oil in a wok; when warm add mustard seed, chile peppers and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 1/4 cup water. Keep stirring all together over heat until well mixed, 10 to 20 seconds.
5. Garnish with cilantro and serve.