Asian Vermicelli Recipe

Ingredients for Asian Vermicelli

• 8 ounces vermicelli rice noodles
• Red Bell Pepper
• Green Onion
• Water Chestnut
• Sesame Seeds
• Vegetable Oil
• 1/2 teaspoon red pepper flakes (or to taste)
• Garlic Clove
• 1/4 cup soy sauce
• 2 tablespoons honey

How to Make Asian Vermicelli

1. Cook vermicelli noodles according to package directions until tender but still slightly firm. Drain well and rinse with cold water to prevent sticking. Set aside.
2. While the noodles are cooking, prepare the vegetables: Shred carrots and red cabbage, chop cucumber and bell pepper.
3. In a large bowl, combine the cooked vermicelli noodles, shredded carrots, red cabbage, cucumber, and bell pepper.
4. In a small saucepan, heat the vegetable oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
5. Stir in the soy sauce and honey. Bring to a simmer and cook for about 1 minute, until the sauce slightly thickens.
6. Pour the warm soy-honey dressing over the noodle and vegetable mixture. Toss gently to coat evenly.
7. Taste and adjust seasoning as needed. Add more soy sauce for saltiness, honey for sweetness, or red pepper flakes for heat.
8. Toss the salad a couple more times before serving.
9. Garnish with sesame seeds or crushed peanuts before serving. Enjoy!