Ingredients:
8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (not olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned, or more or less as desired
1/2 C chopped cilantro
Garnish: 1 or 2 green onions, sliced
Carol's Note:
The recipe was adapted from Publications International.
I take this to all our family gatherings now. Everybody seems to love it and asks for it. There’s never any left over to bring home.
The sauce makes a good dipping sauce for other dishes, such as Chinese dumplings and egg rolls.
Directions:
Cook vermicelli al dente according to package directions while you’re preparing the rest of the ingredients.
In a large bowl, combine rice vinegar, soy sauce, vegetable oil, garlic, ginger, sesame oil, and pepper flakes.
When vermicelli is cooked, drain well.
Add to large bowl with soy sauce mixture.
Add red bell pepper strips and cilantro, and toss well.
Garnish with green onions and serve at room temperature.
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