Curried Rice Noodles

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Ingredients:
1 lb rice noodles
1″piece ginger, peeled and sliced thin lengthwise
4 cloves garlic, peeled and sliced thin lengthwise
3 green chillies, sliced thin lengthwise (use serrano as a substitute)
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder (optional)
1 green bell pepper, de-seeded and sliced thin lengthwise
1 large red onion, sliced thin lengthwise
1 1/2 cups mixed veggies (I used the regular frozen mix, beans, peas, carrots, corn)
1/2 cup frozen edamame
2 tsp kosher salt
1 tsp garam masala
2 tbsp canola or vegetable oil
a handful of chopped cilantro
juice of a lemon

Serves 6 to 8

Method:
In a large bowl soak noodles in hot water and cover 10-12 minutes, or until opaque-white and tender, and drain well in a colander.

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Instant Pot/Electric Pressure cooker method:

Press the sauté button on the instant pot and click the adjust button to sauté More function which basically means high heat. Ensure your Instant Pot indicator says HOT and it will beep. Add oil, let heat for 5 seconds, add ginger, garlic, green chillies and saute for  30 seconds. Next add the cumin, coriander, turmeric and chili powder, and sauté for 15-20 seconds, until the spices are well toasted.

Add onions, and cook until  they start browning. Throw in the frozen mixed veggies, frozen edamame, salt, and let cook for 5-6 minutes until they are thawed and begin to soften. Add the green peppers and garam masala. Mix well, and let this veggie mixture cook together for 8-10 minutes.

Turn off saute mode by hitting the keep warm/cancel button.

Drain the prepared noodles throughly, and toss it in with the veggie mixture. Cover the pot, sealing position, and hit the manual button. It should be in high pressure by default, lower the time to o min using the minus button. Takes about 5 minutes to come to pressure and then turns off. QR immediately. Top with chopped cilantro, lemon juice, and serve hot.

Stovetop Method:
Heat oil in a wide dutch oven, or a large enough skillet. Let heat for 5 seconds, add ginger, garlic, green chillies and saute for  30 seconds. Next add the cumin, coriander, turmeric and chili powder, and sauté for 15-20 seconds, until the spices are well toasted.

Add onions, and cook until  they start browning. Throw in the frozen mixed veggies, frozen edamame, salt, and let cook for 5-6 minutes until they are thawed and begin to soften. Add the green peppers and garam masala. Mix well, and let this veggie mixture cook together for 8-10 minutes. Drain the prepared noodles throughly, and toss it in with the veggie mixture. Cover and let this cook over low heat for about 7-8 minutes. This is just so all the flavors blend well and seep into the noodles.

Uncover, top with chopped cilantro, lemon juice, and serve hot.

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