Monday, July 25, 2005

Chinese Vermicelli

Chinese Vermicelli

1/4 cup sesame oil

1/4 black soy sauce (must be black-it is much thicker than regular soy sauce)

2 Tablespoons sugar

2 Tablespoons hot chili oil

2 Tablespoons black vinegar

1 pound vermicelli (I used rice vermicelli for the pot luck)

1/2 cup toasted sasame seeds

1 cup green onions, thinly slices on the diagonal, for garnish

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

Cook vermicelli in boiling water until barely tender. Drain, rinse with cold water, and drain again. With your hands, immediately toss the pasta with dressing, making sure pasta is completely and evenly coated. Add sesame seeds and continue folding the dressing through the pasta, literally "wiping" the bowl with the vermicelli. Remove to a shallow dish, top with green onions, and serve at room temperature.

For the pot luck, I topped with additional toasted sesame seeds and black caraway seeds.

You can use your imagination by adding some color to the border of the plate with carrots, grape tomatoes, parsley, etc.

This dish can be made up to two days in advance, but add the green onions only shortly before serving.

Beatrice Schall

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