Step 1

Carefully pour away as much water as possible on the top layer the starchy water that has been kept for half a day,

Step 2

Stir to loosen the starch that sinks to the bottom.

Step 3

Add 200ml of cold water to 400g of the starch slurry to form a batter.

Step 4

Filter the batter through a wire mesh strainer to remove any lumps.

Step 5

Apply some oil on the surface of a shallow pan, preferably a nonstick pan.

Step 6

Add the starch water sufficient to fill the pan and form a thin layer.

Step 7

Bring the water in the wok to a boil.

Step 8

Steam the batter for two minutes over high heat.

Step 9

Remove the cooked liangpi immediately and transfer it to a cold bath..

Step 10

Apply some oil to the surface of the liangpi while cooling.

Step 11

When it is cold, lift the liangpi carefully, and cut it into 1.5cm wide strips.

Step 12

Mix all ingredients for the dressing in a bowl.

Step 13

Place the liangpi in the serving bowl, drizzle the dressing on it, and serve with beansprouts, coriander leaves, mock meat, cucumber, and toasted sesame seeds.