Cool Chinese Vermicelli
Do you have a recipe that people ask you to make again and again? I do. With the upcoming cookout season coming, I know I will get requests for Avocado Salsa, Pepperoni Pizza Dip, Holy Guacamole and White Bean and Basil Dip.
My good friend, Heather, will get requests for her Chinese Vermicelli. Fortunately for me, Heather has shared this recipe, so I can make it in my own home. And, boy, do I at this time of year. It is cool and delicious. And now that I know that I can make it with a super-high scoring pasta, it goes down even easier!
You remember Heather, don’t you? She is one of my Fit Friends at Forty!
Heather and Her Daughter
Heather is one of the best cooks I know! She has taught me a lot over the years – like how to make the most decadant chocolate cake ever – but that is a post for another day.
Back to the Chinese Vermicelli
Ingredients:
1/4 cup sesame oil (House of Tsang Pure Sesame Oil scores an 8 on the NuVal scale)
1/4 cup black soy sauce (I used Kikkoman regular soy sauce which scores a 9. I should have used Kikkoman less sodium soy sauce, because it gets a 23)
2 T sugar (NuVal score: 1)
2 T balsamic vinegar (not scored)
1 lb vermicelli (I used Dreamfields spaghetti, which scores an 87)
1/2 cup sesame seeds, toasted (Simply Organic sesame seeds score an 82)
1 cup green onions (NuVal score: 100)
2 T chili oil (we have not yet scored the brand that I used, but Sun Luck makes one that scores a 24)
Mix sesame oil, soy sauce, sugar, chili oil and vinegar. Cook vermicelli in boiling water until barely tender. Drain. Rinse with cold water and drain again. Toss the pasta with the dressing. Add sesame seeds. Top with onions before serving.
This recipe is so quick and easy. Seriously, the only hard part of toasting the sesame seeds without burning them. The blend of flavors that come from combining sesame oil, chili oil, balsamic vinegar and sugar is so unique. And it is even better the next day. The colder this pasta is, the better it tastes. So a night in the fridge really brings out the flavor. Make this for your next cookout and you will be asked to bring it again – promise!
Question of the Day
What is your most requested recipe?
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Posted by: Melissa 15 comments
Posted in: Pasta
Tags: Chinese Vermicelli, Pasta
on May 19th, 2010 at 8:01 am
Wow! Great recipe…with great scores, especially that green onion!
I’m always asked for my pumpkin bread recipe. Yes, I am a pumpkin fanatic!!
on May 19th, 2010 at 9:00 am
That looks really good! Even though it’s super easy, Texas Sheet Cake is always a hit — but it’s definitely NOT healthy with almost 4 sticks of butter!!!
on May 19th, 2010 at 9:13 am
oh this recipe looks so tasty!
on May 19th, 2010 at 10:40 am
This sounds so good!! I always ALWAYS get requests for my bean dip. Nothing special at all, just refried beans, taco seasoning, sour cream, and cheese…but everyone just loves it!
on May 19th, 2010 at 10:54 am
Yum- this sounds delicious- and I can’t wait for the decadant chocolate cake recipe!
on May 19th, 2010 at 11:42 am
Definitely trying this next week!
on May 19th, 2010 at 12:15 pm
Oh, how yummy! And, unique. Love it!
on May 19th, 2010 at 5:19 pm
This looks so yummy!! Thank you for posting and thank you to Heather for sharing with all of us!
on May 19th, 2010 at 6:26 pm
Definitely going to try this one! I love cold pasta dishes and just in time for the summer grilling season!
My chicken enchiladas (winter season only) and kicking’ grilled chicken (summer)
on May 25th, 2010 at 10:41 am
[...] Tuesday: Cool Chinese Vermicelli [...]
on Jun 14th, 2010 at 4:12 pm
great recipe! i made it this weekend. after a night in the fridge, i decided to add extra soy sauce, agave, and balsamic. the pasta seemed to absorb all the sauce, but still lacked some flavor. the extra sauce when a long way!!! i would not add extra sesame oil or hot chili oil.
on Jun 17th, 2010 at 6:26 am
[...] Cool Chinese Vermicelli [...]
on Aug 4th, 2010 at 9:49 pm
[...] decided to make another recipe I’ve been sitting on for a while, Cool Chinese Vermicelli. Look how simple! These are all the [...]
on Aug 4th, 2010 at 9:49 pm
[...] decided to make another recipe I’ve been sitting on for a while, Cool Chinese Vermicelli. Look how simple! These are all the [...]
on Aug 10th, 2011 at 7:13 am
[...] Cool Chinese Vermicelli [...]