Liangpi (Cold Skin Noodles)

Liangpi (Cold Skin Noodles)

Liangpi (Cold Skin Noodles) is a home-style staple dish at difficulty 2/5 (Easy), about 761 kcal. Liangpi is a home-style snack originating from Shaanxi province. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

761 kcal

Ingredients

  • Liangpi skins and Veggies (Veggie)
  • Salt, Chicken bouillon/Seasoning powder, Oyster sauce, Light soy sauce, Dark soy sauce, Sesame oil, Shaoxing wine (or rice vinegar), Sesame paste (original flavor is best)
  • Cucumber, Garlic, Mung bean sprouts
  • Bowl, Plate, Garlic mortar and pestle

Steps

  1. ### Preparations
  2. Add 500ml water to a pot. Bring to a boil.
  3. Add mung bean sprouts to the pot and boil over high heat for 60 seconds. Remove sprouts, rinse with cold water, and place in a plate for later use.
  4. Shred the cucumber and place in a plate for later use.
  5. Peel 10g of garlic cloves and add 1g of salt to a garlic mortar. Pound into minced garlic paste, then add 10g of tap water. Set aside.
  6. Note: Supermarket-bought Liangpi skins are usually coated in cooking oil. You can rinse them with tap water. Do the same for the gluten.
  7. Note: After rinsing the gluten, squeeze out excess water with your hands (do not squeeze too hard).
  8. ### Sauce Preparation
  9. Prepare a small bowl. Add 3g salt, 2g chicken bouillon, 5g light soy sauce, 1g dark soy sauce, 1g sesame oil, 2g oyster sauce, 5g vinegar (Salt and vinegar can be adjusted to personal taste, the above amounts are standard).
  10. Add 25-35g warm water (depending on desired saltiness) to the bowl. Stir with chopsticks to dissolve. Set aside to cool.
  11. ### Sesame Paste Preparation
  12. Note: The following measurements are for one person. If there are n people, please multiply the measurements by n.
  13. Take a small bowl and add the prepared sesame paste.
  14. Add 4g salt, 3g chicken bouillon, 5g light soy sauce, 1g dark soy sauce, and 3g oyster sauce.
  15. Stir thoroughly to mix the seasonings with the sesame paste.
  16. Add 10g clear water and stir until blended.
  17. Repeat steps 2 and 3 two more times (repeat次数 amount depends on personal preference for thickness).
  18. ### Final Steps
  19. Take the prepared bowl, add the previously prepared Liangpi skins.
  20. Pour in the cold sauce and mix well with chopsticks. Transfer everything to small serving bowls (pour the sauce in as well).
  21. Arrange the mung bean sprouts on top of the noodles, followed by the gluten.
  22. Pour the mixed sesame paste over the gluten.
  23. Garnish with cucumber shreds.
  24. You may add chili oil if desired.
  25. A delicious home-style Liangpi is ready!

Notes

Liangpi is a home-style snack originating from Shaanxi province. It has a chewy and refreshing texture, is appetizingly sour and spicy, and carries a rich sesame aroma. The sesame paste and gluten provide a rich source of plant protein and calcium, paired with crisp cucumber and mung bean sprouts, rich in vitamins and dietary fiber. The difficulty level is moderate; it only requires simple boiling, shredding, and sauce mixing, so beginners can typically complete it with ease. The entire process takes about 40 minutes from prep to serving, making it perfect for the summer table.

Estimated Difficulty: ★★☆
Estimated Calories: 761 kcal

Calculations:
* Amount of Liangpi: 300g/person (rounded down).
* Amount of Sesame Paste: 30g/person (rounded down).
* Cucumber: 100g/person, Mung bean sprouts: 50g/person.

Personal tastes vary by region, weather, and occasion, so please adjust the specific seasoning amounts according to your own situation.

If you follow this guide and encounter issues or find areas for improvement, please submit an Issue or Pull Request.

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