Chinese
Chinese - Shaanxi and Northwestern
Liang Pi Cold Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 300g wheat flour
- • 1/2 tsp salt
- • 400ml water for washing the dough
- • 2 tbsp sesame paste
- • 3 tbsp chili oil with sediment
- • 2 tbsp black vinegar
- • 1 tbsp light soy sauce
- • 1 cucumber, shredded
- • 100g mung bean sprouts
Preparation Steps
1
Phase 1
Knead the flour, salt, and 150ml water; rest 30 minutes.
2
Phase 2
Knead the dough in fresh water until only gluten remains; keep the milky starch water.
3
Phase 3
Leave the starch water to settle 4 hours, then pour off the clear water.
4
Phase 4
Ladle starch into a greased tray and steam 2 minutes per sheet; repeat.
5
Phase 5
Slice the cooled sheets into ribbons and add the gluten.
6
Phase 6
Toss with the sesame paste, chili oil, vinegar, soy, cucumber, and sprouts.