banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Shan Noodle Soup

    Share

    Shan Noodle Soup

    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 traditional soup from the Shan people of Myanmar a velvety thick texture that is a wonderful change of pace from other Asian soups.

    Advertisement

    Be sure to place some Asian chili sauce on the table for those who like a fiery kick. If available, chopped Chinese chives are a great addition as well.

    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

    Prepare noodles according to package directions. Drain and set aside.

    Place chickpea flour, sugar, salt, chili flakes, and 1 1/2 cups (350 mL) water in blender and blend until smooth.

    Heat oil in large saucepan over medium heat. Add shallot and garlic; cook for 2 minutes, stirring often. Add broth and 1 1/2 cups (350 mL) water to pan and bring to a boil. Reduce heat to medium and slowly pour in chickpea mixture while stirring. Heat for 5 minutes, stirring very often to prevent mixture from sticking to bottom of pan. Stir in additional water or broth if you want a thinner consistency.

    Divide noodles and greens among serving bowls and pour chickpea soup over top. Garnish with peanuts and cilantro. Serve with lime wedges.

    Serves 6.

    Each serving contains: 314 calories; 8 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 53 g total carbohydrates (8 g sugars, 4 g fibre); 313 mg sodium

    Source: "Oodles of Noodles", alive #377, March 2014

    Advertisement

    Shan Noodle Soup

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.