Lunch time can be a disaster for us gluten free folks. I rarely eat gluten free bread as yeast does not agree with me, so sandwiches are a no go. A few nights a week I prepare something portable, stomach friendly, and good eaten cold. My ideas do get stale and I do get bored easily but I find a new ingredient or some exciting asian flavours give me the breath of fresh air I need. This recipe is a mix of a new ingredient; pumpkin and ginger rice noodles, and a new cooking technique; griddled corn.
Pumpkin & ginger rice noodles (or plain)
1 mini corn on cob per person
Cook the noodles as instructed on packet. Finely slice the lettuce and make a bed of it on your plate or in your lunch box. Drizzle over a small amount of sesame oil and squeeze a small wedge of lime over. When the noodles are cooled, lay them on the lettuce and sprinkle with sesame seeds. Toast the peanuts and chop roughly. Sprinkle these over too. Get a griddle pan nice and hot and colour the corn on all sides. Shave the kernals off with a sharp knife and add to salad. Put a lime wedge on the side for later.