cold skin noodles

Spicy cold skin noodles, or liangpi, is a cold noodle dish practically made for hot summer weather. It’s spicy, refreshing on the palate, and very simple to make!

Spicy Cold Skin Noodles (Liangpi)

chili oil ((or to taste; preferably homemade))

Chinese black vinegar

soy sauce

sesame oil

sesame seeds

Sichuan peppercorn powder

sugar

salt ((or

garlic ((smashed and finely minced))

noodles

bean sprouts

cilantro leaves

cucumber ((julienned))

Combine all sauce ingredients. Taste and adjust seasoning if needed.

Cook the noodles according to package instructions and add to a large mixing bowl.

Steam or blanch the beansprouts and wheat gluten. If steaming, steam for about 5 minutes over high heat. If blanching, you can do so for about 30 seconds. Add them to the bowl with the noodles, along with the cilantro and cucumber.

Pour the sauce into the mixing bowl and toss everything together. Taste once again, and adjust seasonings. Feel free to add more vinegar, soy sauce, salt, chili oil, or sugar to your liking. Serve!

Liangpi (cold skin noodles) is a popular noodle dish from northwest China, commonly served cold, unlike other hot noodles dishes. It has a unique slippery and springy texture.

Liangpi is absolutely delicious when dressed with a spicy concoction of chili oil, black vinegar, sesame seeds, crunchy cucumbers, and bean sprouts.

Liangpi (凉皮 / spicy ‘cold skin’ noodles) - How to make it at home

thick starch precipitant (from making seitan)

water

tsp salt

tbsp chili oil

black vinegar

tbsp light soy sauce

tsp castor sugar

cornstarch

tsp chopped garlic

coriander (cilantro) leaves

mock chicken meat

cucumber (julienned)

red chili,

Carefully pour away as much water as possible...

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

Stir to loosen the starch that sinks to...

Stir to loosen the starch that sinks to the bottom. 

Add 200ml of cold water to 400g of...

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

Filter the batter through a wire mesh strainer...

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

Apply some oil on the surface of a...

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

Add the starch water sufficient to fill the...

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

Bring the water in the wok to a...

Steam the batter for two minutes over high...

Steam the batter for two minutes over high heat. 

Remove the cooked liangpi immediately and transfer it...

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

Apply some oil to the surface of the...

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

When it is cold, lift the liangpi carefully,...

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

Mix all ingredients for the dressing in a...

Mix all ingredients for the dressing in a bowl.

Place the liangpi in the serving bowl, drizzle...

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.

https://mediavine-res.cloudinary.com/video/upload/os9o1ofsueqyd4b7lgvw.mp4

Liangpi (cold skin noodles) is a popular noodle dish from northwest China, commonly served cold, unlike other hot noodles dishes. It has a unique slippery and springy texture. It is absolutely delicious when dressed with a spicy concoction of chili oil, black vinegar, sesame seeds, crunchy cucumbers, and bean sprouts.
I make it with the starchy water left from making seitan (mock meat) in my previous recipe. So please refer to that recipe on how I get the starchy water that I use to make liangpi in this video. Here is the link: https://youtu.be/ANxTY-8REOM
Now let’s get into the details of how to prepare liangpi.


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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/liangpi/ )

Ingredients A (The noodles)
400g thick starch precipitant (from making seitan)
200ml water
1/2 tsp salt
Ingredients B (The sauce)
2 tbsp chili oil
1.5 tbsp black vinegar
2 tbsp light soy sauce
1tsp sesame oil
1/2 tsp castor sugar
1/2 tsp cornstarch
2 tsp chopped garlic
Ingredients C (The topping)
1 cup bean sprouts
1/4 cup coriander (cilantro) leaves
50g mock chicken meat
1/2  cucumber (julienned)
1 tbsp toasted sesame seeds
1 red chili, cut into thin slices

Method:
- Carefully pour away as much water as possible on the top layer of the starchy water that has been kept for half a day, 
- Stir to loosen the starch that sinks to the bottom. 
- Add 200ml of cold water to 400g of the starch slurry to form a batter.
- Filter the batter through a wire mesh strainer to remove any lumps.
- Apply some oil on the surface of a shallow pan, preferably a nonstick pan. 
- Add the starch water sufficient to fill the pan and form a thin layer. 
- Bring the water in the wok to a boil.
- Steam the batter for two minutes over high heat. 
- Remove the cooked liangpi immediately and transfer it to a cold bath.. 
- Apply some oil to the surface of the liangpi while cooling.
- When it is cold, lift the liangpi carefully, and cut it into 1.5cm wide strips. 
- Mix all ingredients for the dressing in a bowl.
- 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.

#Liangpi #凉皮

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Top 2 cold skin noodles recipes from across the web

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The most viewed cold skin noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine