About this recipe:This is a great summertime - or anytime - vegetarian side dish. Feel free to add other veg in addition to the red pepper, or some fried tofu to make it a meal.
250g (9 oz) vermicelli pasta or egg noodles
2 tablespoons sesame oil
1 dash soy sauce
1/2 teaspoon dried crushed chilli flakes
1 red pepper, julienned
1 bunch fresh coriander, finely chopped
Prep:5min › Cook:5min › Ready in:10min
Cook pasta or noodles according to packet instructions; drain and rinse under cold water to cool.
Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl, and toss with the cooled pasta, red pepper and coriander until well mixed. Cover and refrigerate for one hour. Serve chilled.