Shan Noodle Soup - alive magazine

Name: Shan Noodle Soup - alive magazine
Ingredients: 8 oz (225 g) brown rice vermicelli noodles; 1 cup (250 mL) chickpea (garbanzo) flour; 2 Tbsp (30 mL) coconut sugar or other raw-style sugar; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) red chili flakes; 2 tsp (10 mL) grapeseed oil or peanut oil; 2 shallots, chopped; 3 garlic cloves, minced; 4 cups (1 L) low-sodium vegetable broth; 4 cups (1 L) chopped Asian greens, such as pea tendrils, watercress, baby bok choy, and/or Chinese broccoli; 1/3 cup (80 mL) chopped roasted unsalted peanuts; 1/4 cup (60 mL) cilantro; 1 lime, sliced into wedges

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While still under the culinary radar, cuisine from Myanmar (formerly Burma) is poised to become the next “hot” Asian culinary trend. Chickpea flour gives this…

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Ingredients

8 oz (225 g) brown rice vermicelli noodles
1 cup (250 mL) chickpea (garbanzo) flour
2 Tbsp (30 mL) coconut sugar or other raw-style sugar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) red chili flakes
2 tsp (10 mL) grapeseed oil or peanut oil
2 shallots, chopped
3 garlic cloves, minced
4 cups (1 L) low-sodium vegetable broth
4 cups (1 L) chopped Asian greens, such as pea tendrils, watercress, baby bok choy, and/or Chinese broccoli
1/3 cup (80 mL) chopped roasted unsalted peanuts
1/4 cup (60 mL) cilantro
1 lime, sliced into wedges