The boy is a huge fan of Chinese takeaways and anyone who can’t eat gluten will tell you that that’s one of the first things to leave your diet. Sauces made thicker with flour, soy sauce dressings and battered items – all a massive no no. Therefore, when I’ve been cooking, I’ve been experimenting with different types of Chinese food and this one is now a firm fave. It’s fancier than a stir-fry, but still keeps it simple and packs in a heap of flavour.
Ingredients (serves 2)
- 2 x boneless salmon fillets
- 2 x nests of rice noodles
- Tenderstem broccoli
- 1 x pepper
- 1/2 a courgette
- A handful of mushrooms
- 1/2 a chilli (deseeded)
- 2 x cloves of garlic
- Gluten-free tamari sauce (to taste)
- Honey (to taste)
- Sesame oil
- Heat the oven up to 160 degrees centigrade.
- Chop the deseeded chilli, use as much or as little as you’d like. Slice the garlic cloves thinly.
- Put some foil in a baking tray and pour on a little sesame oil to stop the fish from sticking.
- Put the salmon fillets on the foil. Sprinkle the chilli and garlic on top. Drizzle over the honey and add some tamari sauce.
- Wrap the foil so that you have a parcel. Pop this into the oven for 20 minutes.
- Meanwhile, chop up the veg.
- In a pan, heat a little sesame oil and add the broccoli, peppers and courgette. Heat on a medium heat for about 7-9 minutes, until the vegetables are starting to go soft. When you’re about 5 mins in, add the mushrooms.
- Pour in some tamari sauce and turn the heat down. Stir regularly and allow the veg to soak up the sauce.
- Cook the rice noodles according to their cooking instructions. I use the MAMA rice noodles which take 2 minutes to cook, all you have to do is put them in a bowl of boiling water. So I just put these on when the salmon has 2 minutes left.
- Once everything is done, put the noodles at the bottom of your bowl, top with the vegetable mix (this means that the noodles can soak up the sauce) and then place your salmon fillet on top.
What GF Chinese dishes do you enjoy making?