Oriental inspired food can be difficult for those eating a gluten free diet, but it doesn’t have to be. All you need is a few gluten-free store cupboard essentials. First, has to be Tamari Sauce; a gluten free soy sauce and quite why everybody doesn't use this is beyond me! It tastes exactly the same as soy sauce and is the same consistency etc. If more restaurants used this there would be a lot more options for coeliacs. Another great product we found recently was gluten free soba noodles, once again I couldn’t taste the difference. These are available in larger branches of tesco or you can buy other varieties online. Finally, sausages – why they need to be packed out with wheat and breadcrumbs I'm not sure, the best sausages certainly aren't. For those living in the Norwich area, there’s a fantastic butchers on Norwich market which does a huge variety of sausages, all gluten free. And it was the chilli and lemon grass sausages that inspired this recipe! There’s a decent selection of gluten free sausages now at most supermarkets and you can make this recipe with any variety really or even some grilled chicken breast or duck.
- Take 6 sausages out of their skins and roll into balls. Brown in a pan of oil, then put in the oven for about 15 minutes at 180 or until cooked through
- Bring 1 litre of chicken stock to the boil and add 2 crushed cloves of garlic and a 5cm piece of grated ginger. Add the noodles and cook according to the packet instructions. 2 minutes before these are done add your vegetables - we used pak choi, spring onion, beansprouts and mushrooms (around a handful of each). Just adjust the cooking type depending on the vegetables.
- Add the meatballs and then serve into bowls. Top with chopped fresh coriander, sliced chilli and spring onion. Put tamari sauce and chilli oil on the table for people to add to taste.
- Enjoy!
