Gluten Free Chinese Style Vermicelli

Amazing brown rice vermicelli noodles we found in the local Safeway have widened our scope of gluten free cooking once again. The brand is Peacock and they are just delicious.

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.

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