Asian Summer Salad

• 8 ounces vermicelli
• 34 cup carrot, julienne cut
• 13 cup green onion, sliced
• 34 lb cooked chicken
• 14 cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 18 teaspoon red pepper flakes
• 1 garlic clove, minced

1. Cook pasta according to package.
2. Rinse pasta with cool water and drain.
3. Toss pasta into large bowl.
4. Add carrots, onions and chicken to pasta, set aside.
5. Mix dressing ingredients together and pour over pasta and toss.
6. Chill in the refrigerator at least 1 hour prior to serving.

vermicelli, carrot, green onion, chicken, vegetable oil, rice vinegar, soy sauce, sugar, red pepper, garlic

Taken from www.food.com/recipe/asian-summer-salad-482234 (may not work)