| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Hot, Appetizers |
3 |
Servings |
INGREDIENTS
| 4 |
oz |
Rice vermicelli |
|
|
Hot water |
| 1 1/2 |
tb |
Oriental sesame oil |
| 1 |
ts |
Chili oil |
|
|
Or crushed red pepper flakes to taste |
| 3 |
|
Green onions, cut into slivers |
| 1/2 |
|
Red bell pepper, seeded, cut into paper-thin slivers |
| 1 |
c |
Fresh bean sprouts |
| 1/4 |
c |
Fresh cilantro, minced |
|
|
Salt to taste |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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