Nutty Rice Noodles with Gingery Coconut Yogurt Sauce

Ingredients

• For the noodles
• 1 packet rice noodles, cooked (I use Annie Chun's brown rice variety)
• 1.5 teaspoons black mustard seeds
• 1/4 cup dry roasted peanuts, roughly chopped
• 1 sprig fresh curry leaves
• 1/4 cup fresh cilantro leaves, sliced into ribbons
• 1 teaspoon sunflower, rice bran or coconut oil
• 1 tablespoon toasted sesame oil or coconut oil for finishing
• salt to taste
• To prepare the sauce
• 2 cups soy or other yogurt
• 1/4 cup unsweetened coconut
• 1-2 green chilies, deseeded, if desired
• 1-2" pieces fresh ginger, peeled and roughly chopped
• 2 tablespoons lime juice (omit or adjust based on tartness of yogurt)
• salt to taste

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