Yield: 3 servings
Measure | Ingredient |
---|---|
4 ounces | Rice vermicelli |
\N \N | Hot water |
1½ tablespoon | Oriental sesame oil |
1 teaspoon | Chili oil |
\N \N | Or crushed red pepper flakes to taste |
3 \N | Green onions, cut into slivers |
½ \N | Red bell pepper, seeded, cut into paper-thin slivers |
1 cup | Fresh bean sprouts |
¼ cup | Fresh cilantro, minced |
\N \N | Salt to taste |
1. Put vermicelli in a large bowl and cover with hot tap water. Soak until soft, 10 minutes; drain.
2. Heat both oils in a wok or large skillet over high heat. When it is hot, add noodles, stir well and cook 45 seconds. Add onions, bell pepper, sprouts, cilantro and salt; cook and stir 30 seconds. Remove from heat and serve hot or at room temperature.