Simple, yet flavorful
Asparagus & Vermicelli in Crab Sauce
- 1 pkg GF rice vermicelli
- 2 tsp peanut oil
- 4 bunches asparagus
- 2 cups GF chicken stock
- 2 Tbsp cornstarch
- 1 can crab meat
- Boil rice vermicelli for about 10 minutes. Drain, set aside.
- Heat oil in a pan and add chopped asparagus. Stir-fry for 5 minutes.
- Add chicken stock and cornstarch, and crab meat. Stir until sauce is thick. Pour over vermicelli and serve. Season to taste with salt and pepper.