Liang Pi, Chinese Cold Skin Noodles (凉皮)
This liangpi recipe, or cold skin noodles, is so simple and delish. The steamed noodles are soft and chewy, and the sauce is refreshingly garlicky, sour, salty, and spicy.
Servings: 1 serving
Calories: 407kcal
Ingredients
Seasonings
- Chili oil
- 9 g white sesame ~1 tbsp
- 25 g chili flakes ~3 tbsp
- 1/2 cup vegetable oil
- 1/2 tsp Szechuan peppercorn
- 1 star anise
- 1 tsp vinegar
Fresh Liangpi Noodles (Or Use Store-bought)
- 50 g all-purpose flour and/or wheat starch, see post above for ratio recommendations
- 100 mL water
- vegetable oil
Sauce
- 1 tbsp soy sauce
- 1 tbsp black rice vinegar
- 1/2 tbsp sesame oil
- garlic water 1 clove minced garlic mixed with 1 tbsp water
- chili oil to taste
Toppings
- gluten store-bought, Note 2
- mung beans blanched
- cucumber julienned
- cilantro chopped
- peanuts crushed
Instructions
Make the Chili Oil
- In a pot, add the oil, Szechuan peppercorns, and star anise. Heat until the spices begin to smell fragrant. Remove the spices to prevent them from burning and turning bitter.
- Continue to heat the oil just until it begins to smoke. Turn off the heat and let the oil cool for about 2 minutes.
- In a heatproof bowl, add the sesame seeds and chili flakes. Carefully pour the hot oil into the bowl and stir to combine. Finally, mix in the vinegar.
Make The Noodles
- In a bowl, whisk the wheat starch, flour, and water together until smooth.
- Bring a large pot of water to a boil. Find a pan that will fit inside the pot of water and lightly grease it. Pour just enough batter to thinly cover the bottom of the pan.
- Place the pan into the pot of boiling water and swirl to make sure the batter coats the entire surface of the pan. Cover and steam until translucent and cooked through, around 2 minutes.
- Place the pan in a bowl or sink with cold water to cool down before gently removing the sheet with a spatula.
- Repeat with the remaining batter. Brush the cooked noodles with oil and stack on top of each other, cut into wide strips, and separate them. Note 3
Assemble
- Add one portion of cooked liang pi noodles, sauce, and desired toppings in a bowl. Mix and serve.
Notes
- Adding flour helps to make the noodles stronger, but you can also just use all or mostly wheat starch for the noodles.
- To prepare store-bought gluten: Cut the gluten into bite sized pieces and add to a pot of boiling water. Boil for 2 minutes, or until softened. Remove, drain excess water, and set aside.
- The oil brushed on top should prevent the noodles from sticking to each other and make them easier to separate.