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Chinese Liangpi (Cold Skin Noodles) Recipe

 Overview: Liangpi is a refreshing Chinese dish featuring cold, chewy wheat starch noodles served with a spicy, tangy sauce. This homemade version includes making the noodles from scratch, a process called “washing the dough” to extract starch, though you can use store-bought liangpi noodles for convenience. Serves 4.



Ingredients:For the Noodles:
  • 500g all-purpose flour (high-gluten preferred)
  • 250ml water (adjust as needed)
  • 1/2 tsp salt
  • Optional: 1 tbsp wheat starch (for smoother texture, if not washing dough)
For the Sauce:
  • 3 tbsp soy sauce
  • 2 tbsp black rice vinegar
  • 1 tbsp sesame oil
  • 1–2 tsp chili oil (adjust for spice preference)
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame seeds
  • 1/2 tsp ground Sichuan peppercorn (optional, for numbing flavor)
Toppings:
  • 1 cucumber, julienned
  • 1 cup mung bean sprouts, blanched
  • 2 tbsp chopped green onions
  • 2 tbsp chopped cilantro
  • Optional: shredded carrots or seitan (wheat gluten) from dough washing
Equipment:
  • Large mixing bowl
  • Fine mesh strainer or cheesecloth
  • Steamer or large pan with a lid
  • Flat, heatproof trays (for steaming starch)
  • Small saucepan
Instructions:
  1. Make the Dough (for Washed Starch Noodles):
    • In a large bowl, mix flour and salt. Gradually add water, stirring until a shaggy dough forms. Knead for 8–10 minutes until smooth.
    • Cover the dough with water and let it rest for 30 minutes.
    • Knead the dough in the water, rinsing repeatedly to release starch. The water will turn milky. Collect this starchy water in a separate bowl. Continue rinsing until the water runs mostly clear, leaving gluten (use this for seitan if desired).
    • Let the starchy water sit for 4–6 hours or overnight in the fridge. The starch will settle at the bottom. Carefully pour off the clear water, leaving...
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