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.