10/2/14

eats // gluten free rice vermicelli

One of my all time favorite dinning out spots is a little neighborhood Vietnamese restaurant that  serves the best rice vermicelli.  As my food sensitivity became more of an issue I stopped going out to many restaurants. But my cravings never died, especially for grilled shrimp rice vermicelli.  I did a little poking around online and put together this gluten free rice vermicelli mixture. It tastes almost as good as the real deal.  I was instantly in love with all the fresh flavors and Joey said it's his favorite dish I've ever cooked up! Guess we have a new weekly staple in our house. 
Happy cooking!
xo, Stephanie


                                 

  serves: 4   prep time: 30 min     cook time: 45 min
Ingredients:
  • 1/2 lb shrimp
  • 2 shredded carrots
  • 1 sliced and deseeded cucumber
  • mint
  • 1/2 chopped cashews
  • gluten free rice vermicelli
  • 1/3 gluten free fish sauce
  • 3 tablespoons water
  • 1/2 cup lime
  • 1 minced garlic clove
  • 1 minced shallot
  • 4 tablespoons sugar
  • 1 tablespoon olive oil
Instructions:
  • cook vermicelli according to package instructions --- typically soak noodles for 20 - 30 min / then boil on low for 5 - 10 min, till firm
  • shred carrots
  • slice & deseed cucumber
  • chop cashews
  • mince garlic
  • mince shallot
  • mix fish sauce, water, lime juice, sugar & shallot in a small bowl
  • refrigerate fish sauce mixture before serving
  • grill shrimp on stove top with olive oil
  • serve cooked vermicelli in a bowl topped with carrots, cucumbers, cashews, mint and sauce

 

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