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Recipe: Gluten free rice noodle salad with chicken and herbs


Gluten Free Rice Noodle salad with chicken and herbs

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This is an easy-to-make, delicious entree that is gluten-free, inexpensive and fantastic.  It's as good as any dish I have had in any Thai or Vietnamese restaurant in the Houston area.  Do not fear the Asian fish sauce...it adds lots of flavor, and it is easy to find in the Oriental foods section of just about any grocery store.

Adapted from Food and Wine.

1/2 pound dried rice noodles, about 1/4 inch wide (I used Caravelle brand, available at HEB)

3/4 cup fresh grapefruit juice

2 large garlic cloves, minced

2 tablespoons sugar

1/4 cup Asian fish sauce

1/2 finely shredded cabbage (about 4 cups)

3 large scallions, sliced thinly

1/2  pound cooked chicken, sliced into julienne strips

1/2 cup chopped cilantro

1/4 cup chopped mint

Cook the noodles according to the directions on the package (I soaked them in water for about 20 minutes, then boiled them for about a minute).  Rinse with cool water and drain well.

In a bowl, combine the grapefruit juice, minced garlic, sugar and fish sauce, and stir until the sugar has dissolved.

In a large serving bowl, toss the rice noodles with the cabbage and scallions.  Add the dressing and toss again to coat the noodles.  Add the chicken, cilantro and mint.  Serve with Sriracha sauce on the side (go easy on the Sriracha--it's very hot!).  Serves four.

Notes from readers:

For those of you who may be travelling to Tulsa, a reader suggests Michael Fusco's Riverside Grill.  The chef-owner is gluten-free himself, and there are many great gluten-free menu choices there.  Note:  this restaurant is not a gluten-free establishment.

Another reader mentions that the Cheese Bread  (Pan de Queso) at Fogo de Chao is made with gluten-free ingredients, and that the wait-staff and management are very helpful in making gluten-free menu choices.

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