Crunchy, deep-fried spiral pasta dusted with an array of warm spices.
1 pound rotini pasta
2 tablespoons vegetable oil PLUS more for frying
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne
1/2 teaspoon tumeric
1/4 teaspoon granulated garlic
2 teaspoon salt
3 teaspoons dark sesame oil
Cook rotini according to package directions. Drain (do not rinse) and place in large bowl. Toss with 2 tablespoons vegetable oil and allow to cool (you can refrigerate to speed up the process).
Make spice mixture: In a small bowl, mix together coriander, cumin, cayenne, tumeric, garlic and salt. Set aside.
Heat about 1 1/2" vegetable oil in large, deep pan. Fry rotini in three batches so as not to crowd the pan until lightly browned (it takes 6 - 8 minutes). Transfer to paper-towel lined baking sheet to drain. Return to large bowl, stir in dark sesame oil, and fold in spices. (Note: It's pretty spicy, so feel free to reduce the amount of cayenne.)