Pasta in Oriental Style – Gluten Free Recipes

Gluten Free Oriental Style Pasta - Gluten Free Recipes Gluten Free Paste: 2 Serving Ingredients Gluten Free Rice Vermicelli - 150 g. Sesame - 1 tablespoon Fennel seeds - 1/3 tsp Dill seeds - 1/2 tsp Whole green cardamom - 5 pcs. Black salt - 1/2 tsp. Ground ginger - 1/2 tsp Paprika - 1/4 tsp Black pepper - to taste Coconut oil - 1 tablespoon Coconut milk - 100 ml. Water - 100 ml. Medium carrots - 1 pc. Celery stalk - 1 stalk Pumpkin - 100 g. Green beans - 70 g. Broccoli - several inflorescences Gluten Free Paste: Preparation Make sure the vermicelli does not contain any ingredients that contain gluten. Oftentimes, gluten-free foods can be labeled as not gluten-free. You can choose light noodles from polished rice, it becomes transparent white when cooked, you can use a more exotic version of black rice, after cooking it turns purple. You can use other types of gluten-free pasta in this recipe. Choose the ones you find in the store.  We prepare vegetables - peel and chop carrots, pumpkin, celery. Preheat a thick-bottomed frying pan and melt the coconut oil in it. Next, add whole spices to it - dill seeds, fennel seeds, cardamom, fry them for 1-2 minutes, then add ground spices - ginger, paprika, black pepper, salt, stir. After 1 minute add carrots and celery, fry for 3-4 minutes. Next, place the pumpkin, beans and broccoli in the pan. Pour in water, close the lid and leave to stew for a few minutes. A couple of minutes before cooking, we pour coconut milk into the pan, stir and close the lid again.  In parallel with vegetables, we prepare noodles. Bring the water to a boil, add some salt to it, cook the noodles for 8-10 minutes. While it is cooking, we still need to have time to prepare the sesame seeds. We dry it in a dry frying pan, stirring occasionally, until it is slightly browned. We wash the finished vermicelli, mix with sesame seeds.  Now we just have to serve the dish. You can garnish it with fresh vegetables.  Enjoy your meal!    Tags:    gluten free dessert recipes with almond flour gluten free dessert recipes without flour gluten free desserts recipes real simple gluten free recipes dessert gluten free recipes gluten free recipes bread gluten free recipes cookies gluten free recipes dessert gluten free recipes dinner gluten free recipes for dessert gluten free recipes for dinner gluten free recipes indian gluten free recipes pancakes gluten free recipes pasta gluten free recipes pizza gluten free recipes vegan gluten free recipes vegetarian indian gluten free recipes recipes for gluten free cookies recipes with gluten free flour vegan gluten free recipes

Gluten Free Pasta: 2 Serving Ingredients

  • Gluten Free Rice Vermicelli – 150 g.
  • Sesame – 1 tablespoon
  • Fennel seeds – 1/3 tsp
  • Dill seeds – 1/2 tsp
  • Whole green cardamom – 5 pcs.
  • Black salt – 1/2 tsp.
  • Ground ginger – 1/2 tsp
  • Paprika – 1/4 tsp
  • Black pepper – to taste
  • Coconut oil – 1 tablespoon
  • Coconut milk – 100 ml.
  • Water – 100 ml.
  • Medium carrots – 1 pc.
  • Celery stalk – 1 stalk
  • Pumpkin – 100 g.
  • Green beans – 70 g.
  • Broccoli – several inflorescences

Gluten Free Pasta: Preparation

For Pasta, Make sure the vermicelli does not contain any ingredients that contain gluten. Oftentimes, gluten-free foods can be labeled as not gluten-free. You can choose light noodles from polished rice, it becomes transparent white when cooked, you can use a more exotic version of black rice, after cooking it turns purple. You can use other types of gluten-free pasta in this recipe. Choose the ones you find in the store.

We prepare vegetables – peel and chop carrots, pumpkin, celery. Preheat a thick-bottomed frying pan and melt the coconut oil in it. Next, add whole spices to it – dill seeds, fennel seeds, cardamom, fry them for 1-2 minutes, then add ground spices – ginger, paprika, black pepper, salt, stir. After 1 minute add carrots and celery, fry for 3-4 minutes. Next, place the pumpkin, beans and broccoli in the pan. Pour in water, close the lid and leave to stew for a few minutes. A couple of minutes before cooking, we pour coconut milk into the pan, stir and close the lid again.

In parallel with vegetables, we prepare noodles. Bring the water to a boil, add some salt to it, cook the noodles for 8-10 minutes. While it is cooking, we still need to have time to prepare the sesame seeds. We dry it in a dry frying pan, stirring occasionally, until it is slightly browned. We wash the finished vermicelli, mix with sesame seeds.

Now we just have to serve the dish. You can garnish it with fresh vegetables.

Enjoy your meal!

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