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
  • 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.

Notes about this recipe

  • Eat Your Books

    Tofu in this dish is homemade from chickpea flour, it is not soybean tofu. 'Tofu' requires setting overnight.

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