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.