I love it when I find gluten free recipes that are quick, easy and inexpensive and still make me look like an absolute kitchen genius. In fact, I almost don’t want to share this appetizer recipe, because these little puffs are so fancy and incredible that I really don’t want anyone to know how little effort goes into making them.
We had company last night. It was way too hot to cook so we ordered McDonald’s for some; but for me, and everyone else who wanted, I made salad. This salad was inspired by my craving for spaghetti coupled with my heat induced laziness. I had some left-over grilled chicken, tomatoes, cucumbers and onions. For the noodles I used individually packaged mung bean vermicelli (because you can soften it with hot tap water- no cooking), one pack per person, but you can use rice vermicelli instead, about 2oz or about 1/2 cup per person.(Unless you’re starving. Then throw in as many noodles as you want. No exact measurements here.) I…