Vietnamese Vermicelli Chicken Salad

Ingredients

• 340 grams (12 ounces) dried vermicelli noodles
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 red bell pepper, cut in strips
• 3 tablespoons oil
• 2 cloves garlic, crushed or minced or 2 cubes Gefen Frozen Garlic
• 2 tablespoons fresh ginger, grated or crushed
• 1 pound (450 grams) chicken, cubed or cut in strips
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 3 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
• 1 tablespoon brown sugar
• 1 tablespoon Gefen Sesame Oil
• 1 tablespoon honey
• 1 tablespoon Telma Sweet Chili Sauce
• 2 tablespoons water
• 1 clove garlic, crushed or minced or 1 cube Gefen Frozen Garlic
• 1/2 teaspoon chili flakes (optional)
• 1/8 cup sliced green onions
• 7 mint leaves, some torn and some whole
• 1 teaspoon black sesame seeds