Prep 5 mins
Cook 10 mins
From "The PDQ Vegetarian Cookbook" by Donna Klein. The chickpeas can be omitted if desired. If you want the dish a little milder, halve the curry powder and chili paste amounts. I used regular canola oil in place of the peanut oil and the recipe seemed to turn out fine. I didn't use the pimiento
- 3 tablespoons soy sauce (reduced sodium is good)
- 1 tablespoon peanut oil or 1 tablespoon plain sesame oil
- 1 tablespoon toasted sesame oil
- 2 teaspoons mild curry powder (or to taste)
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon hot Chinese chili paste (to taste) or 1⁄2 teaspoon crushed red pepper flakes (to taste)
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon garlic powder
- 12 ounces vermicelli, broken in half
- 1 (15 ounce) can chickpeas
- 1 (4 ounce) jar diced pimentos, drained (optional)
- In a small bowl, whisk together the soy sauce, peanut oil, toasted sesame oil, curry powder, onion powder, chili paste, sugar and garlic powder. Set aside to let the flavours blend.
- In a large pot of boiling salted water, cook the pasta following package directions until al dente.
- While the pasta is cooking, drain the chickpeas in a large colander and rinse with cold running water.
- Carefully pour the cooked pasta over the chickpeas and drain. Return the hot mixture to the pot.
- Add the soy mixture and pimiento (if using), toss thoroughly to combine.
- Serve warm or at room temperature.
We loved this. We did not use pimento and used red pepper flakes. It was a tasty, easy, and quick meal. We also used a second tablespoon of seasame oil and not peanut oil.