Vermicelli with Lemongrass Wings
Servings: 2
Ingredients
- 150 g Dried Vermicelli or 2 servings
- 1.5 L Filtered Water
- 2 Tbsp Sea Salt
- 1/2 large Watermelon Radish thinly sliced
- 2 handful Spinach
- 1 lb Chicken Wings fresh or defrosted
- 1 Tbsp chopped Lemongrass fresh or frozen (1/2 tbsp if using dried lemongrass powder)
- 2 Tbsp Gluten-free Soy Sauce or Tamari
- 2 Tbsp Cornstarch or Arrowroot Starch
- 1 L Broth of choice warmed
- Pepper
- Lime
Instructions
- Toss wings in lemongrass, soy sauce and starch to coat evenly
- Lay wings on a baking tray then steam bake at 425F for 20 mins (or bake in preheated oven until done)
- Fill a pot with filtered water and bring it to a boil
- Add 2 tbsp of sea salt and vermicelli to pot of boiling water. Once all rice sticks have submerged under the salt water, turn off the heat
- Rinse spinach if needed, then add spinach and thinly sliced watermelon radish to vermicelli before all the liquid are absorbed
- To assemble:
- Add warmed broth to vermicelli and veggies, season to taste
- Place cooked wings over vermicelli or serve on the side
- Add a squeeze of lime juice for refreshing taste
Notes
If wings are not yet defrosted, you can still send them straight into steam oven and adjust cooking time to make sure wings are fully cooked
Substitute soy sauce for coconut aminos to make it soy-free