Asian Style Vermicelli Pasta
8 ounces vermicelli pasta
1/4 cup finely diced red bell pepper
1/4 heaping cup finely diced green onions
1/2 heaping cup of fresh chopped cilantro
1/4 heaping cup chopped roasted peanut pieces
1 tablespoon toasted sesame seeds
1/4 cup light oil (grapeseed, safflower, sunflower)
3 tablespoons dark sesame oil
1/2 teaspoon crushed red pepper flakes
3 tablespoons raw honey
1-1/2 tablespoons tamari (may substitute with 2 tablespoons soy sauce)
Cook the vermicelli pasta in a large pot of salted water according to package directions to al dente’. Rinse, but do not drain and set pasta aside.
In the same saucepot, combine all the dressing ingredients and whisk together while heating over LOW heat. Once the mixture is heated through, add in the cooked, drained vermicelli pasta and toss to evenly coat. Can be served war m or cold – see below.
*If serving warm, at this point add in the red bell pepper, green onion, cilantro, peanuts and sesame seeds – give another toss to blend and serve immediately.
*If serving cold, once you’ve combined the cooked pasta with the dressing, cover and chill in the fridge until ready to serve. Immediately before serving, add in the red bell pepper, green onion, cilantro, peanuts and sesame seeds – give another toss to blend and serve.