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...