Burmese · Lunch, Dinner
Shan tofu noodles
Soft chickpea-flour tofu tossed with rice noodles in a garlicky chilli oil dressing.
- Calories
- 791 kcal
- Protein
- 28 g
- Carbs
- 124 g
- Fat
- 21 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: peanut, gluten, soy.
Ingredients
- 90 g Gram flour (besan)
- 75 g Rice noodles
- 3 cloves Garlic
- 1¼ chillis Red chillies
- ¾ tbsp Soy sauce (reduced salt)
- ½ tbsp Sunflower oil
- 10 g Spring onions
- 12 g Peanuts
- ¼ lime Limes
- ¾ tsp Turmeric
Method
- Whisk the besan with 300ml water and turmeric until smooth, then cook in a pot over medium heat, stirring constantly, for 8 minutes until very thick.
- Pour into a dish and cool for at least 20 minutes until firm, then cut into cubes.
- Cook the rice noodles in boiling water for 4 minutes and drain.
- Fry the garlic and chilli in the oil for 1 minute, then toss through the noodles and soy sauce.
- Add the Shan tofu cubes, spring onion and peanuts, toss gently and serve with lime.
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