Gluten Free Chinese Style Vermicelli
3/4 lbs coho salmon, boned & cut into 1/2 x 3" slices
2 Tbsp GF oyster sauce
2 1/2 Tbsp GF soy sauce
2 Tbsp rice bran oil, or other cooking oil
1 sweet orange pepper cut in strips
2 hot Thai peppers (remove 1/2 of the seeds)
1 cubic inch of fresh ginger, julienne
4 drops sesame oil
1 tsp galangal dried (a very nice spice)
1 package Peacock brown rice vermicelli
1/2 boiling water or broth
Put the brown rice vermicelli in room temperature water to soften while you prepare everything else.
Put the salmon in a bowl and pour the ginger, thai pepper, galangal, oyster sauce & soy sauce over it. let sit a bit.
Warm the oil in a large pan or wok with lid. Saute the peppers briefly. Add the salmon & it's sauce and stir well. Add vermicelli (drained) and stir well. (optional: add chopped cilantro)
Pour 1/2 cup boiling water over the noodles and put the lid on the pan for a couple minutes to steam while you set the table.
Serve right away.
ramblings of Nicole Narbonne