🇨🇳 Chinese Cuisine

凉皮 (Liang Pi)

Liang Pi Cold Noodles

Prep Time 180 minutes

Servings 4

Difficulty Hard

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.

Ingredients

300g all-purpose flour
Water for washing dough
1 cucumber julienned
Bean sprouts blanched
Gluten pieces from dough washing
3 tablespoons chili oil
2 tablespoons black vinegar
1 tablespoon soy sauce
Garlic water
Sesame paste

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.

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.