This quick side dish channels many different flavors, and you can shift the spice level the way that you want. You can also just serve it as the main dish, or an appetizer. While I'm not a fan of bean sprouts, you can elevate the dish with them, and add grilled chicken or pork. 

The recipe is from Cooking Light. 2 servings. (You can double the ingredients for 4 servings)


  • 4 oz rice vermicelli
  • 1 tbsp peanut oil
  • 2 cups broc-slaw mix
  • 2 tbsp soy sauce
  • 1 tsp chili garlic sauce
  • 1 tsp light brown sugar
  • 1/2 cup sliced scallions
  • 1/2 cup dry roasted peanuts


  1. Bring a large pot of water to a boil. Add vermicelli; cook 3-5 min. Drain vermicelli and rise under cold water; set aside.
  2. Heat oil in a nonstick skillet over medium-high heat until oil begins to shimmer, 2-3 min. Add slaw mix; 3 moon. In a small bowl, combine soy sauce, chili garlic sauce, and brown sugar. Add mixture to slaw in skillet and cook, stirring, 1 minute. 
  3. Add cooked vermicelli; toss to combine ingredients. Sprinkle scallions and peanuts on top of rice vermicelli; serve immediately.