Place a large lidded frying pan over medium-high heat.
Add 1 teaspoon (5 ml / 0.2 fl oz) of coconut oil.
Once hot, add half the green beans and cook for 2 minutes without stirring to allow them to blister and char.
Toss and cook for another 4 minutes until tender.
Transfer to a plate and repeat with the remaining beans.
Reduce the heat to medium and add 2 tablespoons (30 ml / 1 fl oz) of coconut oil to the same pan.
Once hot, add the curry leaves and mustard seeds. Wait for them to pop and crackle.
Add the thinly sliced red onion and cook for 10 minutes, stirring occasionally, until soft and golden.
Stir in the garlic and green chiles and cook for another 4 minutes until fragrant.
Add the tomato wedges, cover the pan with a lid, and cook for 5 minutes until the tomatoes become soft and jammy.
Stir in the salt and black pepper.
Add the cooked rice noodles and the blistered green beans back into the pan.
Toss everything together gently to combine and heat through.
Squeeze the lemon juice over the top, adjust seasoning if needed, and serve immediately.
Adjust the number of green chiles to your personal spice preference. For a milder version, deseed the chiles before chopping.
