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Liangpi (Cold Skin Noodles)

Name: Liangpi (Cold Skin Noodles)
Total time: 20 min
Yield: Serves 4
Cuisine: China
Ingredients: 200g Wheat Flour; 1 Cucumber; 100g Bean Sprouts; 2 cloves Garlic; 3 tbsp Vinegar; 2 tbsp Soy Sauce; 2 tbsp Chili Oil; 1 tsp Sesame Oil

Noodles

⏱ 20 min

👥 Serves 4

Difficulty ⭐⭐

Chewy sheet noodles tossed with cucumber and bean sprouts in a tangy chili dressing — a cold noodle dish from Shaanxi.

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📖 The Story Behind This Dish

Made by steaming a kneaded wheat dough and slicing it into noodle strips, giving it its distinctive chew. A refreshing, appetite-boosting street food especially popular in hot weather.

🌆 Where it's eaten: Bought from street stalls and eaten on the spot as a quick, cooling snack in hot weather.

🥕 Ingredients (serves 4)

Wheat Flour 200g
Cucumber 1
Bean Sprouts 100g
Garlic 2 cloves
Vinegar 3 tbsp
Soy Sauce 2 tbsp
Chili Oil 2 tbsp
Sesame Oil 1 tsp

👩‍🍳 Instructions

Gradually mix 220ml water into the flour and knead into a dough; let it rest for 30 minutes.
Wash and knead the dough in a bowl of water, separating it into cloudy starch water and a leftover gluten mass.
Let the starch water settle for a few hours, pour off the clear liquid on top, then steam the settled starch until set.
Slice the steamed dough into noodle strips. Blanch the bean sprouts briefly and julienne the cucumber.
Grate the garlic and mix with the vinegar, soy sauce, chili oil, and sesame oil to make the dressing.
Combine the noodles, bean sprouts, and cucumber, toss with the dressing, and serve.

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