Ingredients:

Method:

155g (5oz) gluten-free rice vermicelli
220g (7oz) canned crab meat
4 bunches fresh asparagus
2 teaspoons peanut oil 2 cups chicken stock, home-made OR made with gluten-free stock cubes
2 tablespoons maize cornflour (in US, cornstarch)

Boil rice vermicilli for about 10 minutes. Heat oil in a pan and add chopped asparagus. Stir-fry for 5 minutes. Add chicken stock and cornflour, and crab meat. Stir until sauce is thick. Pour over vermicilli and serve.