1-After the rice sticks have softened, transfer the rice sticks to a colander and drain the water completely.
2-Heat a small pan, spray with a little oil/Pam if you like and add the mustard seeds and asafetida. 3-When the mustard seeds start to splutter, add the turmeric and the dried red hot pepper.
4-As soon as the pepper turns a shade darker, add the curry leaves, give the mixture a good stir and add to the rice sticks.
5-Add the salt and lemon juice to the rice sticks and gently toss the entire salad together. Garnish with cilantro and serve.
6-The dish can also be garnished with a few crushed peanuts, if you desire.