Vermicelli in Chili Oil, Soy Sauce, and Vinegar Recipe

Ingredients (10)

• 6 ounces mung bean or sweet potato vermicelli
• 3 to 4 tablespoons chili oil
• 1 tablespoon light soy sauce
• 1 to 2 teaspoons Chinkiang vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 to 2 tablesoons tahini, optional
• 3 tablespoons roasted peanuts, roughly chopped
• 2 scallions, thinly sliced
• 3 tablespoons chopped fresh cilantro