Chinese liangpi cold skin noodles recipe for four
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These four chilled noodle bowls are ideal for warm weather. The recipe uses wheat starch sheets, not regular boiled wheat noodles.
Ingredients
Wheat starch
1 1/2 cups
All-purpose flour
1/2 cup
Water
2 cups
English cucumber
1
Bean sprouts
2 cups
Garlic cloves
3
Toasted sesame paste
1/4 cup
Light soy sauce
3 tbsp
Chinkiang vinegar
3 tbsp
Chili oil
3 tbsp
Granulated sugar
1 tsp
Toasted sesame oil
1 tsp
Cilantro
1/2 bunch
Roasted peanuts
1/3 cup
How to make it
- Whisk wheat starch, flour, water, and salt into a thin batter. 2. Steam thin layers of batter in an oiled shallow pan until translucent; cool each sheet in water. 3. Cut the sheets into wide strips. 4. Blanch bean sprouts briefly and julienne the cucumber. 5. Whisk sesame paste, soy sauce, vinegar, chili oil, sugar, sesame oil, and garlic with water. 6. Toss noodles with vegetables and sauce; finish with cilantro and peanuts.
Who this list is for
This Chinese liangpi cold skin noodles recipe is for four people who want chilled bowls in warm weather. The noodles are made from wheat starch sheets, not standard boiled wheat noodles, then dressed with sesame paste, vinegar, soy sauce, and chili oil.
How to use this list
Gather wheat starch, all-purpose flour, and water for the sheets. Then buy cucumber, bean sprouts, garlic, toasted sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sugar, toasted sesame oil, cilantro, and roasted peanuts. Make and chill the sheets before tossing them with the sauce and toppings.
Common mistakes
Do not substitute dry pasta or regular noodles for the wheat starch sheets if you want liangpi. Check for toasted sesame paste, not just sesame oil; both are on the list and serve different purposes. Chill the finished noodle sheets before serving rather than presenting the bowls hot.
What is on this list
The list includes 1 1/2 cups wheat starch, 1/2 cup all-purpose flour, cucumber, bean sprouts, garlic, sesame paste, soy sauce, Chinkiang vinegar, chili oil, sugar, sesame oil, cilantro, and peanuts. Cross off water and pantry seasonings you own after measuring the amounts.
Before serving
Keep the noodles cool and the cucumber, sprouts, cilantro, and peanuts ready. Toss four bowls close to serving so the toppings stay crisp and the sauce coats the sheets evenly.
FAQ
Who is "Chinese liangpi cold skin noodles recipe for four" for?
This Chinese liangpi cold skin noodles recipe is for four people who want chilled bowls in warm weather. The noodles are made from wheat starch sheets, not standard boiled wheat noodles, then dressed with sesame paste, vinegar, soy sauce, and chili oil.
How should I use "Chinese liangpi cold skin noodles recipe for four"?
Gather wheat starch, all-purpose flour, and water for the sheets. Then buy cucumber, bean sprouts, garlic, toasted sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sugar, toasted sesame oil, cilantro, and roasted peanuts. Make and chill the sheets before tossing them with the sauce and toppings.
What should I skip or avoid with "Chinese liangpi cold skin noodles recipe for four"?
Do not substitute dry pasta or regular noodles for the wheat starch sheets if you want liangpi. Check for toasted sesame paste, not just sesame oil; both are on the list and serve different purposes. Chill the finished noodle sheets before serving rather than presenting the bowls hot.
What is on the "Chinese liangpi cold skin noodles recipe for four" list?
The list includes 1 1/2 cups wheat starch, 1/2 cup all-purpose flour, cucumber, bean sprouts, garlic, sesame paste, soy sauce, Chinkiang vinegar, chili oil, sugar, sesame oil, cilantro, and peanuts. Cross off water and pantry seasonings you own after measuring the amounts.
What should I know about before serving?
Keep the noodles cool and the cucumber, sprouts, cilantro, and peanuts ready. Toss four bowls close to serving so the toppings stay crisp and the sauce coats the sheets evenly.
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