1 red or green pepper, cored, seeded, and cut into matchstick strips
2 cloves garlic, minced
3 green onions, sliced thin
10 ounces fresh, thawed frozen, or canned crabmeat, washed thoroughly
1 head romaine lettuce torn into bite-size pieces
2 tablespoons reduced-sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoon medium-dry sherry or white wine
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Directions
Make vermicelli and cook until al dente
Drain and transfer to a serving bowl to cool
Meanwhile, heat 1 tablespoon of the sesame oil in a heavy 10- inch skillet over moderately high heat for 1 minute; add the red pepper and garlic and stir-fry just until limp, about 3 minutes
Add the green onions and stir-fry 30 seconds longer
Combine the vermicelli, red pepper-green onion mixture, crabmeat, and lettuce in a large bowl
In a small bowl, whisk together the remaining sesame oil and the soy sauce, vinegar, sherry, sugar, and cayenne pepper
Pour over the pasta mixture, tossing gently to mix.
