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Pasta & Co.'s (Seattle) Chinese Vermicelli Recipe

4.6 stars - based on 19 votes
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This recipe for Pasta & Co.'s (Seattle) Chinese Vermicelli is from WHIRLED PEAS, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1/4 c. Sesame oil
1/4 c. Black soy sauce
2 T. Sugar
2 T. Hot chili oil (optional)
2 T. Black vinegar or balsamic
11/2 lbs. Fresh vermicelli or a pound or dry spaghetti
1/2 c. Sesame seeds, toasted
1 c. 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 pasta one minute less than directions call for. Drain, rinse with cold water, and drain again. With you hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated. Chill at least four hours; mix once during that time.

Add seeds and continue folding dressing through out the pasta. Remove to a shallow platter, top with green onions, and serve at room temperature.

Personal Notes:
Personal Notes:
Often I 1.5 the sauce recipe.

Easiest and most delicious recipe I bring everywhere. People will ask for the recipe!




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