by M. J. Joachim
Gluten free, easy and quick to make, perfect as a meal or for a side dish
1 package vermicelli rice noodles
2 Tablespoons finely chopped fresh parsley
3 - 4 green onions finely chopped
1 teaspoon grated fresh ginger
2 cloves minced fresh garlic
1 can bamboo shoots (drained)
Several cherry tomatoes (cut in half)
Juice of a fresh lime
Soy Sauce to tasteOil for frying
Soak rice noodles in hot water for 1 minute. Cut in half and continue soaking until ready to stir fry.
Coat bottom of large fry pan or wok with oil (a couple tablespoons). Heat oil on med high - high. Toss all veggies in pan and fry until lightly cooked. Add rice noodles and content to stir fry. Sprinkle with soy sauce and fresh lime juice.
Soy sauce as a rule is not gluten free. However, I used gluten free soy sauce and this dish turned out wonderful.
Here’s to sitting around the table and enjoying a tasty meal and some good conversation together. Thanks for visiting and commenting on Effectively Human today.
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Photo credit: M. J. Joachim ©2014 All Rights Reserved