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.