Noodles with Lemon and Peas

This makes a quick and easy lunch or dinner. Served with a lightly marinated salad.  The trick is to have all your ingredients chopped and ready to toss together.  

Noodles with Lemon and Peas

Ingredients:
1 package of King Soba Pumpkin, Ginger Rice Noodles or Rice Stick noodles
2 Tablespoon Olive oil or Ghee
1 teaspoon urad dal
1 teaspoon whole brown mustard seeds
10 fresh curry leaves
1 med. diced purple onion
2 chopped green chili peppers
1 cup pea (parboil if fresh) - thawed if frozen
1/2 teaspoon turmeric
1 whole lemon juice and zest
 1/4 cup fresh Cilantro chopped 

Fresh is best

* Cook the noodles according to the package. Drain and rinse with cool water and set aside. 

* Heat oil and when is shimmers add the urad dal - heat until it starts to brown.
Add mustard seeds - heat until they pop.
Add curry leaves and onion. Sauté until onion is translucent and sweet.
Add chili peppers heat until softened.  
* Push everything to the edge leaving and open space in the center of the pan.  Add a little more oil to the center and add turmeric, lemon juice and zest.  Meld spice and juice and add peas. Toss all of the ingredients in pan to cover with juice and spice.  Add pasta tossing well and top with cilantro.




Ayurvedic Qualities:
Sweet - olive oil/ghee, urad dal, curry leaves, onion, green chili pepper, cilantro
Sour - Lemon
Salty - salt
Pungent -  curry leaves, onion, turmeric
Bitter - turmeric, curry leaves
Astringent -green chili pepper, turmeric, cilantro

Modifications: 
 This is a heating dish and will work well for most during the winter months.  

Vata will do great with the sweet heaviness of this dish.

Pitta may want to reduce/eliminate the peppers and add coconut flakes, extra cilantro and switch lime for the lemon. This wouldn't work during the summer months.

Kapha decrease the amount of oil and the amount of rice pasta used.  Increase spices and add some extra black pepper and curry leaves to increase digestibility.





Enjoy!
Lemon curry kisses!
Namaste`
Naomi