Spicy Peanut Vermicelli with Soy Curl Chicken

• DS4 ounces dried soy curls
• VO1-2 tbsp vegetable oil
• OP1 tsp onion powder
• GP1 tsp garlic powder
• DT1/2 tsp dried thyme
• NY1 tbsp nutritional yeast
• S1/2 tsp salt
• VR8 ounces vermicelli rice noodles
• CP1/2 cup creamy peanut butter
• LS2 tbsp low-sodium soy sauce
• HS2 tbsp hoisin sauce
• CP1-2 tbsp chili paste · sambal oelek
• A2 tbsp agave
• SR2 tbsp seasoned rice vinegar
• WW1/2 cup warm water
• RCPinch red chili flakes · optional
• CCcilantro and chopped peanuts · for serving

Préparation

1. 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. 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. 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. 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.