LIANG PI: CHINESE COLD NOODLES
Liang Pi, consisting of chewy noodles with fragrant, spicy, and savory sauce, is one of the most popular street foods in Northwestern China
Ingredients for noodles
400g all-purpose flour, 2 cups
1000ml water, 3 cups
1.3g of salt
- Ingredients for sauce
1.3 grams of Chinese cassia bark / you can use Vietnamese cinnamon sticks, small type
1.3 grams of star anise (about 2 pieces of star anise)
2 bay leaves
1.3 grams of fennel seeds
13 Sichuan peppercorns
160 ml of water, (½ cup)
1.3 teaspoons of cornstarch or potato starch, mixed with 1 teaspoon of water
1.33 grams of salt
2 tablespoons of black rice vinegar
2 cloves of garlic, minced
1.33 tablespoons of Chinese chili oil, adjust according to taste preference
0.67 teaspoons of sesame oil
Preparing flour and cooking method
- Prepare the dough
- Mix the flour, water, and salt until smooth. Pass the mixture through a sieve, pouring it into a bowl, and cover it with plastic wrap. Keep it in the refrigerator for at least 8 hours or overnight.
- Remove the bowl from the fridge. You will notice a layer of water on top. Carefully pour off the water, then stir the batter thoroughly.
- Steam noodles
- Boil water in a deep pan or steamer, then brush a thin layer of oil onto a tray used for spreading rice noodle sheets. Pour a small amount of batter onto the tray to spread it out, making sure it’s about three times thicker than regular rice paper used for making rice rolls. It should be slightly thicker than pho noodles. Cover with a lid and steam for about 2 minutes, until the noodles are no longer sticky when touched.
- Remove the tray and let the noodle sheet float on the surface of cold water to cool down. Peel the noodle sheet off the tray and transfer it to a cutting board. Brush a thin layer of oil onto its surface. Repeat the process to complete the remaining batter. Stack the noodle sheets on top of each other. When you have enough for a serving size, cut the noodles into thicker and slightly longer strands than Vietnamese pho noodles.
- Add cinnamon, star anise, bay leaves, Sichuan peppercorns, and Chinese five-spice powder into a pot of boiling water. Let it simmer for about 5 minutes over medium heat. Then, add the cornstarch mixture to create a thick consistency. Turn off the heat when it reaches the desired thickness. Let it cool completely, then strain out all the spices and add black vinegar and minced garlic.
- Cut the noodles into desired width strips and place them in serving bowls. Garnish with cucumber, cilantro, fresh chili peppers (if using), and toasted sesame seeds. Pour the prepared sauce, Chinese chili oil, and sesame oil over the top.
- And there you have it, LIANG PI: COLD NOODLES, all done and ready to enjoy.
NOTE for an even more appealing cold noodle dish:
- Tray selection: In China, people use round trays made of stainless steel or aluminum, which are not commonly found in regular Western supermarkets. Fortunately, in Vietnam, you can opt for a tray used for steaming rice rolls or, even simpler, a woven bamboo mat. Whatever you choose, keep the following in mind:
- They must be small enough to fit inside your deep frying pan or steaming pot. It’s preferable to use a non-stick tray. Just brush it with oil once. If your tray doesn’t have a non-stick coating, you’ll need to brush oil each time before pouring the batter.
If you’re a fan of Korean films, you’ll be familiar with cold Korean or North Korean noodles. But did you know that China also has its own version of cold noodles? Let’s learn about Chinese cold noodles.
Thiểm Tây Liang Pi, Red Oil Liangpi, or simply Chinese cold noodles, are not too difficult to prepare. If you enjoy spicy food or are a spice enthusiast, give this dish a try. Personally, I really love this dish and often introduce it to my spice-loving friends.
Cooking recipe: How to make LIANG PI: COLD NOODLES, SIMPLE RECIPE (凉皮) Chewy noodles with a flavorful, spicy, and savory sauce, Liang Pi is one of the most popular street foods in Northwestern China.