Shaanxi Cold Noodles (Liang Pi)

🛒 Ingredients

• Liang Pi Noodles & Steamed Gluten 250 g · 546 kcal
• Cucumber 50 g · 8 kcal
• Mung Bean Sprouts 30 g · 4 kcal
• Garlic Cloves 10 g · 15 kcal
• Chili Oil 15 g · 120 kcal
• Chinkiang Black Vinegar 15 g · 1 kcal
• Light Soy Sauce 17 g · 1 kcal
• Toasted Sesame Oil 5 g · 44 kcal
• Roasted Peanuts 10 g · 57 kcal

👨‍🍳 Instructions

1. To make Liang Pi noodles, mix high-gluten wheat flour with water to form a firm dough; knead for 10-15 minutes until smooth, then let it rest covered in water for at least 30 minutes, or preferably 2-3 hours.
2. Wash the dough under cold running water, repeatedly kneading and squeezing out the starch water until only the pure gluten remains; collect all the starch water.
3. Let the collected starch water settle for 2-3 hours; carefully pour off the clear water on top, leaving a thick starch paste at the bottom.
4. Stir the starch paste well and spread thin layers onto oiled plates or steamer trays; steam each layer for 2-3 minutes until translucent and cooked, then cool and cut into wide strips to form the Liang Pi noodles.
5. Knead the reserved pure gluten and steam it for 15-20 minutes until cooked through; cool and slice into small pieces for serving.
6. Prepare the sauce by combining minced garlic, chili oil, Chinkiang black vinegar, light soy sauce, toasted sesame oil, a pinch of sugar, and salt in a bowl.
7. Blanch mung bean sprouts in boiling water for 30 seconds, then immediately drain and rinse with cold water to stop cooking; shred cucumber.
8. Arrange the Liang Pi noodles, sliced gluten, shredded cucumber, and blanched bean sprouts in a serving bowl.
9. Pour the prepared sauce generously over the ingredients; optionally, garnish with roasted peanuts.