Boil rice noodles until soft, drain, and cool completely.
Heat sesame oil in a pan, roast peanuts until golden, then crackle mustard seeds, curry leaves, and sliced green chilies.
Stir in turmeric powder and salt, turn off heat, and mix in fresh lemon juice.
Gently toss the cooked rice vermicelli noodles into the lemon tempering until evenly coated and serve warm.