Peppered Noodles Simple Recipe

Assemble these supplies:

1. 4 scallions
2. 6 to 8 fresh serrano chilies, or fresh or canned jalapeno peppers
3. 1 cup plus 1 tablespoon peanut or corn oil
4. 1/4 cup Oriental sesame oil
5. 2 tablespoons light soy sauce
6. 3 tablespoons Worcestershire sauce
7. 2 tablespoons coarse salt
8. 3/4 pound vermicelli
9. Freshly ground black pepper

Steps in preparation:

1. Wash scallions and trim off ends.
2. Mince green portions and reserve whites for another purpose.
3. Wearing thin rubber gloves, cut off and discard tops of chilies.
4. With paring knife, split chilies lengthwise and, using tip of knife, remove seeds and membranes.
5. Rinse under cold water and pat dry with paper towels.
6. With chef's knife, cut chilies lengthwise into thin strips.
7. Remove seeds and membranes of chili pepper with knife tip.
8. In small bowl, combine peanut and sesame oils.
9. In small enamel-lined saucepan, heat 3 tablespoons of the oil mixture over medium-high heat.
10. Add chili shreds and cook, stirring, 20 seconds.
11. Remove pan from heat and reserve.
12. In large stockpot or kettle, bring 5 quarts water to a boil over high heat.
13. In small bowl, combine soy and Worcestershire sauces.
14. Add salt and 1 tablespoon oil mixture to the boiling water.
15. Still over high heat, add vermicelli, one third at a time, waiting for water to return to a boil before adding each remaining third.
16. Cook until al dente, about 5 min­utes, testing frequently.
17. In colander, drain and then rinse vermicelli under cold water.
18. Shake colander a few times to drain thoroughly.
19. Return pasta to pot and top with 1/4 cup of the oil mixture.
20. Toss until well coated, and cover.
21. For sauce, add chilies and soy sauce-Worcestershire mixture to remaining oil and stir to combine.
22. Add sauce to pasta.
23. Top with minced scallions and freshly ground pepper to taste.
24. Toss and serve imme­diately.