Thai Basil Chili Crisp Corn and Zucchini Noodles (vegan, gluten-free friendly)

0 Cook vermicelli in boiling water until soft. Drain, rinse well, and set aside.
1 Cut the corn off the cobs with a sharp knife and set aside. 
2 Heat a wok or large pan over medium high heat. Add olive oil to the pan. Once hot, add the corn kernels and sauté for about 4 minutes until golden. 
3 Add the zucchini and garlic and sauté for another 3-4 minutes, until the zucchini start to soften and brown.
4 Add the Thai basil, chili crisp, soy sauce, and salt. Saute for another 1 minute until thai basil is wilted.
5 Add the cooked vermicelli noodles and sesame oil. Saute for another 1-2 minutes until everything is well combined. Taste and adjust flavors if needed, adding more chili crisp, soy sauce, and/or salt. Enjoy!