Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
Add garlic, stirring, until limp.
Remove and discard garlic.
Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
Stir in sugar, when dissolved, add vinegar.
Remove skillet from heat and stir in soy sauce.
Transfer to a storage bowl and refrigerate for several hours or overnight.
Remove from refrigerator about 30 minutes before using.
Cook vermicelli; drain and place in a large bowl.
Add zucchini-pepper mixture.
Toss to mix thoroughly.
Ladle onto large salad plates or in shallow soup bowls.
If desired sprinkle with toasted sesame seeds.
Serve with Italian bread sticks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	219.05 Kcal (917 kJ)
Calories from fat	81.8 Kcal
		% Daily Value*
Total Fat	9.09g	14%
Sodium	87.07mg	4%
Potassium	83.67mg	2%
Total Carbs	33.95g	11%
Sugars	8.47g	34%
Dietary Fiber	2.16g	9%
Protein	0.58g	1%
Vitamin C	39.2mg	65%
Iron	0.8mg	5%
Calcium	25mg	2%

Amount Per 100 g
Calories	251.25 Kcal (1052 kJ)
Calories from fat	93.82 Kcal
		% Daily Value*
Total Fat	10.42g	14%
Sodium	99.87mg	4%
Potassium	95.97mg	2%
Total Carbs	38.94g	11%
Sugars	9.71g	34%
Dietary Fiber	2.48g	9%
Protein	0.66g	1%
Vitamin C	45mg	65%
Iron	0.9mg	5%
Calcium	28.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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