3 tablespoons grapeseed or other neutral oil
2 medium shallots, halved and thinly sliced
2 inch piece fresh ginger, peeled and minced (1/4 cup)
1 tablespoon cumin seeds
1 teaspoon ground turmeric
1 Fresno or jalapeño chili, stemmed, seeded and minced
1 bunch cilantro, chopped, stems and leaves reserved separately
12 ounces vermicelli pasta, broken into 1-inch pieces
Kosher salt and ground back pepper
1 cup frozen peas, thawed
1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
1 cup roasted peanuts, chopped
In a large pot over medium, heat the oil until shimmering.
Add the shallots and ginger, then cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes.
Add the cumin and turmeric, then cook, stirring, until fragrant, about 30 seconds.
Stir in the chili, cilantro stems and pasta.
Add 3 cups water, 1 teaspoon salt and teaspoon pepper, then bring to a simmer over medium-high. Cover, reduce to medium- low and cook, stirring occasionally, until the pasta is al dente.
Off heat, add the cilantro leaves, peas, lemon zest and juice, and half the peanuts, then toss to combine. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining peanuts.