4 oz Rice vermicelli Hot water 1 1/2 tb Oriental sesame oil 1 ts Chili oil Or crushed red pepper -flakes to taste 3 Green onions, cut into -slivers 1/2 Red bell pepper, seeded, -cut into paper-thin -slivers 1 c Fresh bean sprouts 1/4 c Fresh cilantro, minced Salt to taste 1. Put vermicelli in a large bowl and cover with hot tap water. Soak until soft, 10 minutes; drain. 2. Heat both oils in a wok or large skillet over high heat. When it is hot, add noodles, stir well and cook 45 seconds. Add onions, bell pepper, sprouts, cilantro and salt; cook and stir 30 seconds. Remove from heat and serve hot or at room temperature.
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