serves
4
prep
25 minutes
cook
55 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- 400 g chickpea powder
- 1 litre cold water
- ⅓ cup peanut oil
- ¼ tsp turmeric powder
- 5 red shallots, diced
- 3 garlic cloves, pounded
- 4 cm ginger, peeled, pounded
- 3 tomatoes, diced
- 1 tsp paprika powder
- pinch of salt
- 3 chicken thigh fillets, diced
- 400 g rice noodles, blanched
- 200 g blanched baby bok choy
- 200 g bean sprouts
- 1 tbsp toasted black sesame
- 1 tbsp crushed roasted peanuts
- 2 tsp fried garlic
- 1 tbsp light soy sauce
- 1 tbsp sugar cane syrup
- sliced spring onion, to garnish
- dried chilli flakes, to garnish
- lime wedges, to garnish
Standing time: 2 hours
Instructions
In a large bowl, combine the chickpea powder and water. Mix well. Set aside for 2 hours.
Transfer the top half of the liquid to a saucepan over low heat, stirring for 15 minutes.
Add a few tablespoons of the remaining liquid every 5 minutes, stirring continuously, for 15 minutes. (The liquid will become thicker.)
Meanwhile, heat a wok over low-medium heat. Add the oil. Sauté the turmeric powder, red shallots, garlic and ginger, stirring occasionally, for 15 minutes.
Add the tomatoes, paprika powder, salt and chicken. Stir-fry for 10 minutes. Remove from heat and set aside.
To serve, divide noodles among 4 soup bowls. Ladle the chickpea mixture over the noodles. Add the baby bok choy, bean sprouts, black sesame, peanuts, fried garlic, soy sauce and sugar cane syrup. Top with the tomato-chicken mixture.
Garnish with the spring onion, chilli flakes and lime.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
