Asian Vermicelli Recipe

Name: Asian Vermicelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb vermicelli; 1 red bell pepper, diced; 1 bunch green onion, chopped (tops only); 1 can water chestnut, sliced (optional); 1/2 cup sesame seeds or 1/2 cup crushed peanuts; Dressing; 1/2 cup vegetable oil; 1 teaspoon red pepper flakes (more or less to taste or desired heat); 1 garlic clove, minced; 1/2 cup soy sauce; 1/2 cup honey

Servings: persons

1/2 lb vermicelli
1 red bell pepper, diced
1 bunch green onion, chopped (tops only)
1 can water chestnut, sliced (optional)
1/2 cup sesame seeds or 1/2 cup crushed peanuts
Dressing
1/2 cup vegetable oil
1 teaspoon red pepper flakes (more or less to taste or desired heat)
1 garlic clove, minced
1/2 cup soy sauce
1/2 cup honey

1
Cook vermicelli according to package directions (al dente). Drain and put into a large bowl.
2
Add diced vegetables.
3
In a saucepan on the stove add the oil, red pepper flakes and garlic, saute about one minute.
4
Add the soy sauce and honey and bring to a low boil for about one minute.
5
Pour dressing over pasta/vegetables and toss to coat.
6
Toss a couple of more times before serving.
7
After final toss before serving sprinkle the top with sesame seeds or crushed peanuts.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb vermicelli, 1 red bell pepper, diced, 1 bunch green onion, chopped (tops only), 1 can water chestnut, sliced (optional), and more.

Yes, Asian Vermicelli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Vermicelli

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