Shan warm chickpea 'tofu' noodle soup from From China to Vietnam: A Food Journey Along the Mekong River by Luke Nguyen
- spring onions
- bean sprouts
- chicken thighs
- besan flour
- garlic
- fresh ginger
- limes
- peanut oil
- sweet paprika
- rice noodles
- turmeric
- Asian red shallots
- tomatoes
- baby bok choy
- black sesame seeds
- roasted unsalted peanuts
- light soy sauce
- cane syrup
- chilli flakes
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EYB Comments
Tofu in this dish is homemade from chickpea flour, it is not soybean tofu. 'Tofu' requires setting overnight.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
