A Xi An street food of slippery cold wheat starch noodle sheets tossed with cucumber, bean sprouts, and a fiery chili oil and vinegar dressing. Refreshing and spicy at once.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ gluten
⚠ soy
⚠ sesame
Equipment Needed
steamer
Instructions
-
1
Make a dough, then wash it repeatedly in water to separate starch from gluten.
-
2
Let starch water settle overnight, pour off clear water.
-
3
Steam thin layers of the starch batter into sheets.
-
4
Steam the gluten ball until spongy, then tear into pieces.
-
5
Slice noodle sheets, toss with vegetables and the chili-vinegar dressing.
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Did You Know?
The dough-washing technique used to make liang pi separates wheat into starch and gluten, making it one of the few dishes that uses both components.
Chef's Notes
Equipment Tips
- steamer
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