Vegetable & Vermicelli Aglio E Olio⁠

First, make the vermicelli by soaking the noodles in hot water for about 10 minutes until they began to soften.  Then strain the noodles and set aside, saving 1/4 cup of the soaking water for later. ⁠

Next in an oiled wok (or pan), sautee chopped mushrooms, asparagus, zucchini, red onion, and cubanelle peppers.  I used olive oil and seasoned everything with Italian Blend Spice Mix, plus added salt/pepper to taste.   Once the veggies were softened I removed them and set them aside.

Lastly in the pan, add 3 tbs olive oil, 5 minced garlic cloves, a pinch of red pepper flakes, and the reserved water.  Let the garlic cook for about 2 minutes then add the noodles into the pan.  Stir until the noodles are coated then add back the veggies.  Mix for another minute or two and serve.