Shan tofu noodles

Step 1: Whisk 5 ½ oz chickpea flour (gram flour), ¼ tsp ground turmeric and 1 tsp salt into 1 ¾ cups cold water in a bowl until completely smooth, with no dry lumps. Leave to stand for 10 minutes while you make the oils.

Step 2: Heat half the 3 tbsp vegetable oil in a small pan over a medium-low heat and fry 6 garlic cloves for 3–4 minutes, until pale golden. Tip garlic and oil into a bowl.

Step 3: Heat the rest of the 3 tbsp vegetable oil until hot but not smoking, then pour it over 2 tsp dried chilli flakes in a heatproof bowl. It should sizzle and turn deep red.

Step 4: Stir 3 tbsp light soy sauce, 2 tbsp rice vinegar and 1 tsp sugar together in a small bowl until the sugar dissolves.

Step 5: Bring 3 ¼ cups water to a simmer in a heavy pan. Whisk the chickpea batter again, then pour it into the pan in a thin stream, whisking all the time.

Step 6: Cook over a low heat for 15–20 minutes, stirring often with a whisk or wooden spoon and scraping the bottom, until it thickens to a glossy, yellow porridge like thick custard and no longer tastes raw. Splash in hot water if it gets too stiff; it should fall from a ladle in ribbons.

Step 7: Meanwhile, cook 10 ½ oz thin round dried rice noodles in boiling water following the packet, until just tender. Drain and rinse briefly in hot water so they don't stick.

Step 8: Divide the noodles between warm bowls and spoon a little of the soy dressing and garlic oil over each.

Step 9: Ladle the hot chickpea porridge over the noodles so it covers them generously.

Step 10: Top with chilli oil to taste, 3 ½ oz pickled mustard greens, 1 ¾ oz roasted peanuts, 2 spring onions, 1 handful fresh coriander and 1 tbsp fermented soybean (thua nao) or toasted sesame seeds. Stir everything together at the table and eat while hot; the porridge sets as it cools.