Break the rice noodles into 3" pieces. Cook them as per package instructions. I used dried noodles. I put them in boiling water, turned off the heat and covered the pan and left it for 3~4 minutes. Drained and rinsed with cold water. Then keep aside until ready to use.
In a large skillet, heat oil on medium flame. Add the mustard seeds and once they start to pop, add the urad dal and cashews. Cook until they are golden brown.
Add the onions, curry leaves green chilies and cook for 3~4 minutes or until the onion is lightly browned around the edges.
Add the grated coconut and stir fry 1~2 minutes or until the coconut turns golden brown.
Stir in the cooked rice noodles and salt. Toss to make sure all the ingredients are well combined and the noodles are heated through, about 2 minutes. Serve right away.