Shan warm chickpea ‘tofu’ noodle soup
- Preparation and cooking time
- Total time
- + resting overnight
- Easy
- Serves 4
Ingredients
- 400g chickpea flour
- 60 ml peanut (groundnut) oil
- ¼ tsp turmeric
- 5 red Asian shallots, diced
- 3 cloves garlic, peeled and pounded
- 4cm piece ginger, peeled and pounded
- 3 tomatoes, diced
- 1 tsp sweet paprika
- 3 chicken thighs, boneless and skinless, cut into 3cm chunks
- 200g baby pak choy, leaves separated
- 200g beansprouts, blanched
- 400g cooked rice noodles
- 1 tbsp black sesame seeds, toasted
- 1 tbsp unsalted peanuts, roasted and crushed
- 2 tsp (see note) fried garlic
- 1 tbsp light soy sauce
- 1 tbsp sugar cane syrup or cane syrup
TO GARNISH
- sliced spring onion
- chilli flakes
- lime wedges
Method
- STEP 1
In a large bowl, whisk the chickpea flour and 1 litre cold water together until smooth. Leave to settle overnight.
- STEP 2
Ladle the liquid from the top of the chickpea mixture into a large pan. Put over a low heat and cook for 15 minutes, stirring or whisking so it doesn’t go lumpy. Now begin to add a few tablespoons of the remaining chickpea mixture every 2 minutes for the next 15 minutes, whisking or stirring often, until all the mixture is incorporated. The liquid will get thicker and thicker.
- STEP 3
Put the peanut oil in a frying pan and fry the turmeric, shallot, garlic and ginger for 15 minutes. Add the tomato, paprika, chicken and a pinch of sea salt. Stir-fry over medium heat for 10 minutes, or until the chicken is cooked. Remove from the heat and set aside.
- STEP 4
Briefly blanch the baby bok choy in boiling water, adding the bean sprouts at the last minute. Drain and set aside.
- STEP 5
To serve, divide the noodles among four soup bowls. Ladle the chickpea mixture over the noodles, then top with the chicken. Top each bowl with the bok choy, beansprouts, sesame seeds, peanuts, fried garlic, soy sauce and sugar cane syrup, and garnish.
