• The dish will not work well in a 3-quart cooker as not enough of the rice vermicelli will make it into the sauce.
• Hoisin sauce is a sweet, pasty condiment, often made from soy beans or sweet potatoes. There are versions of gluten-free hoisin sauce on the market but the quality varies. If you want to make your own, combine 1/4 cup gluten-free soy sauce, 2 tablespoons creamy natural-style peanut butter, 2 tablespoons molasses, 1 tablespoon toasted sesame oil, 2 teaspoon minced garlic, 1 teaspoon Sriracha, 1/4 teaspoon dried ground mustard, and 1/4 teaspoon ground cloves in a small saucepan. Bring to a simmer over medium-low heat, stirring very often. Then reduce the heat and cook, stirring very often, almost constantly, until thickened, about 4 minutes. Store in a sealed, glass jar in the fridge for up to 2 weeks.