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CHINESE VERMICELLI

List of Ingredients





Recipe

I found Pasta & Company on a genealogical research adventure in Seattle. I walked out the front door of the main library looking for lunch and there it was in front of me. Being a pasta freak I had to check it out. This stuff is killer! They have several cookbooks. At the time there was only one and this recipe wasn't in it. I called the owner of P&C and she very kindly shared this with me. (Thus began my affair with sesame oil.)

* Exported from MasterCook *

CHINESE VERMICELLI

Recipe By : Pasta & Company
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c sesame oil
1/4 c black soy sauce
2 tbsp black vinegar
2 tbsp sugar
1 tbsp hot chili oil
1 1/8 lb fresh vermicelli
1/2 c sesame seeds -- toasted
1 c green onions -- thinly sliced
-- on the diagonal

In a large bowl whisk together sesame oil, black soy sauce, black vinegar, sugar and chili oil.

Cook vermicelli in boiling water until barely al dente (probably less than a minute). Drain, rinse with cold water and drain again.

With your hands, immediately toss the pasta with the dressing making sure the pasta is evenly coated. Add seeds and continue folding dressing through the pasta literally wiping the bowl with the vermicelli. Remove to a shallow platter, to with the green onions, and serve at room temperature.

This will keep well refrigerated for up to two days but add green onions only at time of serving.

Variation: Thin slices of cooked chicken breast cut into bite sizes are a wonderful addition to this recipe.

INFORMATION ABOUT INGREDIENTS: The black vinegar is a Chinse vinegar available at some health food stores (not the GNC type...look in the whole food co-op type places) or in Asian stores. It is NOT balsamic vinegar. The sesame oil I use is from Safeway and the label does not say it's "toasted" or "untoasted"...use whichever you like best. To me, mine does taste toasted.

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