Serves 4 – 6

1/2 cup rice vinegar
1/3 cup soy sauce
1/3 cup CRISCO Oil
1 tablespoon sugar
2 teaspoons grated peeled fresh ginger, or more to taste
2 tablespoons chili-garlic sauce (found in the Asian section of the market)
3 tablespoons sesame oil


1 pound vermicelli, broken in half before cooking, cooked al dente and drained well
1 cup thinly sliced green onions
2 cups diced cooked chicken
1 cup snow peas, cooked
1/2 cup chopped fresh cilantro
1/4 cup sesame seeds
Whisk together dressing ingredients in large serving bowl.
Add pasta, green onions, chicken and snow peas; stir to coat with sauce.
Add cilantro and seasame seeds; toss to blend. Serve slightly warm or at room temperature.

Note: Best made early in the day for fullest flavor.