Shan Noodle Salad

Ingredients

• 1 cup chickpea flour (besan)
• 3 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 lb ground pork or chicken
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 tablespoon fish sauce
• 1/2 lb flat rice noodles
• 2 tablespoons chili oil with sediment
• 2 tablespoons roasted peanuts, crushed
• 1/4 cup pickled mustard greens, chopped
• 2 tablespoons fried shallots
• 2 tablespoons chopped scallion
• Lime wedges, for serving

Before you cook

• Whisk the chickpea flour with 1 cup of the water in a bowl until completely smooth, then let it settle for 30 minutes.
• Mince the garlic and shallot for the pork topping.

Steps

1. Pour the remaining 2 cups water into a saucepan and bring it to a simmer.
2. Whisk the settled chickpea mixture again, then pour it into the simmering water along with the turmeric and salt.
3. Cook over low heat, whisking constantly, for 12 to 15 minutes, until thick and glossy like soft polenta.
4. Pour the chickpea tofu into a bowl and let it firm up slightly while you prepare the pork.
5. Heat the oil in a small pan over medium heat and cook the garlic and shallot for 1 minute.
6. Add the ground pork and fish sauce and cook, breaking it up, for 6 to 8 minutes, until browned.
7. Bring a pot of water to a boil and cook the rice noodles according to the package directions.
8. Drain the noodles and divide them among serving bowls.
9. Spoon warm chickpea tofu over each portion of noodles.
10. Top with the cooked pork, chili oil, crushed peanuts, pickled mustard greens, fried shallots and scallion.
11. Serve with lime wedges, tossing everything together just before eating.