Chinese Vermicelli

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Chinese Vermicelli

By Shannon O'Donnell

Pasta & Company is Seattle’s answer to Dean & Deluca...the amazing noodle dishes and gourmet take-out items have been a hit with local residents for a couple of decades now.

I own a few of the Pasta & Company cookbooks, and the recipes rarely disappoint.  Most are rather time-consuming (I’ll showcase some of those, including my FAVORITE Mac & Cheese, later in the season!), but this one for ‘Chinese Vermicelli’ is quick and delicious.  I usually have to double the recipe to have enough for my husband’s midnight snacking—it’s one of his faves!
 

CHINESE VERMICELLI

Ingredients:
 
¼ cup sesame oil
¼ cup black soy sauce
2 T white sugar
2 T hot chili oil
2 T balsamic vinegar
1 1/8 pounds fresh vermicelli (thin spaghetti) or 12 ounces dry-packaged
½ cup sesame seeds, toasted (you just lightly toast in a frying pan…be careful not to burn!)
1 cup scallions (green onions), sliced thinly and diagonally, for garnish
 
Directions:
 
1)       Whisk together first five ingredients in a large bowl.
2)      Cook vermicelli in boiling water until barely tender (less than a minute if using fresh, about 2-3 minutes if using dried).
3)      Drain pasta, then add to the large bowl.  Using your hands, toss the pasta to completely coat in the oil mixture.   Add the seeds, and continue folding the pasta, literally wiping the bowl with the noodles to catch all of the seeds and sauce.
4)      Remove to a shallow serving platter, and garnish with green onions.  Serve at room temperature.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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