"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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

4.8 stars - based on 11 votes
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This recipe for Pasta & Co.'s (Seattle) Chinese Vermicelli, by , is from WHIRLED PEAS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
DeWine Family

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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