Shan Warm Chickpea ‘Tofu’ Noodle Soup Recipe | olivemagazine

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
• sliced spring onion
• chilli flakes
• lime wedges