Spicy Peanut Vermicelli with Soy Curl Chicken
Creamy, savory, and aromatic, this plant-based dish features rehydrated soy curls and vermicelli noodles coated in a rich peanut sauce. It is a hearty choice for a quick weeknight dinner.
Ingrédients
- 4 ounces dried soy curls
- 1-2 tbsp vegetable oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 8 ounces vermicelli rice noodles
- 1/2 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1-2 tbsp chili paste · sambal oelek
- 2 tbsp agave
- 2 tbsp seasoned rice vinegar
- 1/2 cup warm water
- Pinch red chili flakes · optional
- cilantro and chopped peanuts · for serving
Préparation
- 1
Place the dehydrated soy curls in a bowl and cover with 3 cups of warm water. Let rehydrate for 10 minutes until softened, then drain and squeeze out all excess liquid. Chop into smaller pieces if desired.
- 2
Heat vegetable oil in a large sauté pan over medium-high heat. Add the soy curls, onion powder, garlic powder, dried thyme, nutritional yeast, and salt. Pan-fry for 5-10 minutes until golden in places, then remove from the heat.
- 3
Submerge the vermicelli noodles in a bowl of boiling hot water. Allow to soak according to package directions, typically 2-3 minutes. Drain well and add the noodles to the pan with the soy curls.
- 4
Whisk together the peanut butter, soy sauce, hoisin, chili paste, agave, and rice vinegar in a medium bowl. Incorporate the warm water until the sauce is smooth and creamy. Toss the sauce with the noodles and soy curls, heating gently on the stovetop before serving topped with chili flakes, peanuts, and cilantro.