Recipe: Chinese Vermicelli

CHINESE VERMICELLI
Source: Pasta & Co. by Request by Marcella Rosene
Makes 8 cups

Over the past decade, just about every establishment that sells prepared foods has put a spicy cold noodle dish on the menu. We were one of the first, and to this day, we probably make more Chinese Vermicelli than any other pasta dish we sell. Our particular formula was inspired by a recipe called Orchid's Tangy Cool Noodles, published in an unusually instructive book on Chinese cooking, The Modem Art of Chinese Cooking, by Barbara Tropp.

Prepare ahead/serving notes: This dish keeps well for up to two days, but add the green onions only shortly be-serving.

1/4 cup sesame oil
1/4 cup black soy sauce
2 tablespoons sugar
2 tablespoons hot chili oil
2 tablespoons black vinegar or balsamic vinegar
1 1/3 pounds fresh vermicelli
1/2 cup sesame seeds, toasted
1 cup green onions, thinly sliced 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 (probably less than a minute). Drain, rinse with cold water, and drain again.

With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated.

Add seeds and continue folding dressing through the pasta, literally "wiping" the bowl with the vermicelli.

Remove to a shallow platter, top with green onions, and serve at room temperature.