Assemble these supplies:
- 4 scallions
- 6 to 8 fresh serrano chilies, or fresh or canned jalapeno peppers
- 1 cup plus 1 tablespoon peanut or corn oil
- 1/4 cup Oriental sesame oil
- 2 tablespoons light soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons coarse salt
- 3/4 pound vermicelli
- Freshly ground black pepper
Steps in preparation:
- Wash scallions and trim off ends.
- Mince green portions and reserve whites for another purpose.
- Wearing thin rubber gloves, cut off and discard tops of chilies.
- With paring knife, split chilies lengthwise and, using tip of knife, remove seeds and membranes.
- Rinse under cold water and pat dry with paper towels.
- With chef's knife, cut chilies lengthwise into thin strips.
- Remove seeds and membranes of chili pepper with knife tip.
- In small bowl, combine peanut and sesame oils.
- In small enamel-lined saucepan, heat 3 tablespoons of the oil mixture over medium-high heat.
- Add chili shreds and cook, stirring, 20 seconds.
- Remove pan from heat and reserve.
- In large stockpot or kettle, bring 5 quarts water to a boil over high heat.
- In small bowl, combine soy and Worcestershire sauces.
- Add salt and 1 tablespoon oil mixture to the boiling water.
- Still over high heat, add vermicelli, one third at a time, waiting for water to return to a boil before adding each remaining third.
- Cook until al dente, about 5 minutes, testing frequently.
- In colander, drain and then rinse vermicelli under cold water.
- Shake colander a few times to drain thoroughly.
- Return pasta to pot and top with 1/4 cup of the oil mixture.
- Toss until well coated, and cover.
- For sauce, add chilies and soy sauce-Worcestershire mixture to remaining oil and stir to combine.
- Add sauce to pasta.
- Top with minced scallions and freshly ground pepper to taste.
- Toss and serve immediately.
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