Spicy Cold Skin Noodles (Liangpi)
Spicy cold skin noodles, or liangpi, is a cold noodle dish practically made for hot summer weather. It’s spicy, refreshing on the palate, and very simple to make!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup chili oil ((or to taste; preferably homemade))
- 2 teaspoons Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon Sichuan peppercorn powder
- 1/2 teaspoon sugar
- 1/4 teaspoon salt ((or to taste))
- 2 cloves garlic ((smashed and finely minced))
- 200 g fresh liangpi noodles ((about 8 ounces; can substitute 100g dried wide rice noodles or mung bean noodles))
- 1 1/2 cups bean sprouts
- 100 g wheat gluten ((can substitute tofu puffs if you're avoiding gluten))
- 1/4 cup cilantro leaves
- 1 small cucumber ((julienned))
Instructions
- 1
Combine all sauce ingredients. Taste and adjust seasoning if needed.
- 2
Cook the noodles according to package instructions and add to a large mixing bowl.
- 3
Steam or blanch the beansprouts and wheat gluten. If steaming, steam for about 5 minutes over high heat. If blanching, you can do so for about 30 seconds. Add them to the bowl with the noodles, along with the cilantro and cucumber.
- 4
Pour the sauce into the mixing bowl and toss everything together. Taste once again, and adjust seasonings. Feel free to add more vinegar, soy sauce, salt, chili oil, or sugar to your liking. Serve!