dinner · vegan · vegetarian · dairy-free
Liangpi (Xi'an cold skin noodles)
Chewy steamed wheat-starch sheets cut into noodles and tossed with chili oil, black vinegar, garlic, cucumber and gluten cubes.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Make a starch batter (by washing dough or mixing wheat starch with water); rest the starch water 4 hours and pour off clear water. Steam the gluten from washing and cut it into cubes.
-
2
Brush a thin layer of batter in an oiled pan and steam over high heat 2 minutes until bubbly and translucent.
-
3
Cool the pan in cold water, peel off the sheet and oil it; repeat.
-
4
Cut sheets into wide noodles.
-
5
Toss with cucumber, sprouts, gluten cubes and the sauce; top with cilantro.
