Ginger Noodles

1 (16 ounce) package vermicelli, cooked until al dente and drained
3 tablespoons peanut oil
6 tablespoons soy sauce
2 tablespoons sesame seeds
1 tablespoons grated fresh ginger
½ teaspoon crushed red pepper
1 heaping teaspoon minced garlic
½ cup pine nuts

Whisk together oil, soy sauce, sesame seeds, ginger, crushed red pepper and garlic. Toss with noodles. Garnish with pine nuts. Store in refrigerator and serve at room temperature.

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