Vermicelli in Chili Oil, Soy Sauce, and Vinegar
- 6 ounces mung bean or sweet potato vermicelli
- 3 to 4 tablespoons chili oil
- 1 tablespoon light soy sauce
- 1 to 2 teaspoons Chinkiang vinegar
- 1 teaspoon sugar
- Âź teaspoon salt
- 1 to 2 tablesoons tahini, optional
- 3 tablespoons roasted peanuts, roughly chopped
- 2 scallions, thinly sliced
- 3 tablespoons chopped fresh cilantro
- This recipe is vegan
- Produce
- Cilantro, fresh (3 tablespoons)
- Peanuts, roasted (3 tablespoons)
- Scallions (2)
- Condiments
- Chinkiang vinegar (1 teaspoons)
- Soy sauce, light (1 tablespoon)
- Tablesoons tahini (1)
- Cooking & Baking
- Chili oil (3 tablespoons)
- Salt (1 teaspoon)
- Sugar (1 teaspoon)
- Pasta & Grains
- Mung bean or sweet potato vermicelli (6 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 10, 2012 (6 months ago).
140 people saved this recipe.
