Sesame and Cilantro Vermicelli Salad

By judy wellington
@cordonbleu

This was made by Betty Ellis of The Villages, FL May, 2014

Rating:

☆☆☆☆☆ 0 votes

Comments:

2 Comments

Serves:

4-8

Prep:

6 Hr 10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

8 oz: vermicilli, thin spaghetti, or angel hair pasta
: salt
1/2 c: coarsely chopped cilantro
1/4 c: chopped peanuts
1/4 c: thinly sliced green onions
1/4 c: sliced and chopped red bell pepper
1 Tbsp: toasted sesame seeds
1/4 c: corn oil or grapeseed oil
3 Tbsp: dark sesame oil
1/2 tsp: crushed dried red pepper or chili powder
3 Tbsp: honey
2 Tbsp: soy sauce (use less if using tamari which is more concentrated than soy sauce)

Step-By-Step

1Cook the paste in a large saucepan in salted boiling water according to package directions. Drain but DO NOT rinse.

2While the pasta is cooking, prepare the dressing. In a microwave safe dish, heat the vegetable oil, sesame oil, and red pepper flakes in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

3Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

4When ready to serve, mix in the cilantro, peanuts, green onions, and red bell pepper. Garnish with the toasted sesame seeds.

See Recipe Card