Liang Pi: Step-By-Step Recipe

Name: Liang Pi: Step-By-Step Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: ¼ cup of chilli oil; 2 tsp Chinese black vinegar; 1 tbsp toasted sesame seeds; 1 tbsp light soy sauce; ¼ tsp salt ((or to taste)); 1 tsp sesame oil; 2 cloves of garlic (smashed and minced); 1 tsp Sichuan peppercorn powder; ½ tsp sugar; 1½ cup bean sprouts; 200 g fresh Liang Pi noodles; ¼ cup cilantro leaves; 100 g wheat gluten; 1 small cucumber (julienned)

Dipti Tharwani

1 year ago

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Liang Pi is a traditional Chinese meal that has been a favourite for many years. This cuisine has its origins in the Shaanxi Province of China. It expanded to other regions of China and the rest of the world. It has become a global favourite among food lovers.

Noodles are created by washing wheat or rice flour until the transparent skin remains. This skin is then cut into thin, flat noodles. The noodles are then served cold, doused in a tasty sauce and topped with a variety of garnishes.

The adaptability of Liang Pi is one of the things that makes it so well-liked. You can consume it as a light and refreshing snack or dinner. The toppings and sauce might change based on the region or the individual.

Liang Pi is well-known as a dish that is both delicious and nutritious. The toppings consist of fresh vegetables. The noodles are high in protein like tofu, peanuts, and beans and minimal in fat and calories.

Liang Pi is a cuisine that is sure to please you if you want to taste the flavours of China. So gather your supplies, and get ready to explore this savoury recipe!

What is Liang Pi?

Shaanxi province of China is the place where the Chinese cuisine Liang Pi first appeared. It is a style of cold noodle dish made with flat, wide strips of wheat or rice flour noodles. Then topped with a variety of sauces and toppings.

Usually, to make the noodles for Liang Pi, you need to combine flour and water. It is first dough then worked until it becomes elastic and smooth. After that, slice the strips of dough into thin sheets, heated in water. Kept the noodles refrigerated in cold water to give them a solid texture.

Pair the Liang Pi with a sauce composed of chilli oil, vinegar, soy sauce, and other seasonings. Sliced cucumbers, bean sprouts, tofu, and shredded chicken are all toppings for Liang Pi.

Liang Pi is a well-liked street snack in China found in a lot of eateries and food carts all throughout the nation.

Why This Recipe Works

The Liang Pi recipe works for the following reasons:

Simple ingredients: The recipe contains components like wheat, water, and common seasonings. Because of this, anyone can prepare the dish at home without having to look for any difficult items.

Flexibility: You can use a number of toppings and sauces for Liang Pi. As a result, this dish is customisable to suit various tastes.

Cool and light: It is cool and ideal for hot weather. The dish is filling without making you feel heavy because of the light and delicate noodles.

Nutritious: Use only fresh veggies and lean protein as healthy ingredients to make Liang Pi. Due to the balance of carbohydrates, protein, and fibre, it is a wholesome meal.

Traditional cuisine: Liang Pi is a dish that is more consumed in China for millennia. Its ongoing appeal is evidence of both its mouthwatering flavour and adaptability.

Ingredients Required to Make Liang Pi

For the sauce:

¼ cup of chilli oil: This is the spicy element of the sauce, and you can adjust it according to your personal preference.

2 teaspoons of Chinese black vinegar: This adds a sour and a little sweet flavour to the sauce.

1 tablespoon of toasted sesame seeds: This adds a crunchy texture and nutty flavour to the sauce

1 tablespoon of light soy sauce: This adds a salty and savoury flavour to the sauce.

¼ teaspoon of salt (or to taste): This enhances the flavour of the sauce.

1 teaspoon of sesame oil: This adds a nutty and fragrant flavour to the sauce.

2 cloves of garlic (smashed and minced): This adds a pungent and aromatic flavour to the sauce

1 teaspoon of Sichuan peppercorn powder: This adds a unique and numbing flavour to the sauce.

½ teaspoon of sugar: This balances out the flavours in the sauce and helps to cut down the heat from the chilli oil.

For the rest of the dish:

1 ½ cups bean sprouts: These will add a refreshing crunch to the dish.

200 g fresh Liang Pi noodles (about 8 ounces): This is the main ingredient of the dish and has a unique texture that’s a little chewy and firm. You can substitute fresh Liang Pi noodles with mung bean noodles.

¼ cup cilantro leaves: These will add a fresh and herbaceous flavour to the dish.

100 g wheat gluten: This adds a chewy and meaty texture to the dish. You can use tofu puffs instead of gluten.

1 small cucumber: This adds a refreshing and crunchy texture to the dish. It also helps to balance out the heat from the chilli oil.

Tools Required to Make Liang Pi

Here’s a list of tools you will need to make Liang Pi:

Large mixing bowl: Helps to mix the sauce ingredients together and mix the sauce with the noodles.

Cutting board and knife: To slice the cucumber and chop the garlic.

Small mixing bowl: To mix the sauce ingredients together.

Whisk: To whisk the sauce ingredients together until well combined.

Pot or steamer: To cook the noodles until tender.

Colander: To drain the cooked noodles and rinse them under cold water.

Plate or serving bowl: To serve the finished dish.

Measuring cups and spoons: To measure the ingredients for the sauce.

Mortar and pestle: To grind the Sichuan peppercorns into a powder.

Tongs or chopsticks: To mix the noodles and other ingredients together with the sauce.

Plastic wrap: To cover the noodles while they’re resting and to prevent them from drying out.

Liang Pi Recipe

Liang Pi or Spicy cold skin noodles, is a cold noodle dish perfect for the summer season: it’s simple to make, spicy and refreshing!

Servs: 2 Prep time: 15 minutes Cook time: 5 minutes Total time: 20 minutes Course: Snack, Main Course Cuisine: Chinese

To prepare this refreshing Liang Pi dish, first, combine the sauce ingredients in a small bowl. Taste the sauce and adjust the seasonings as necessary. To taste, add some vinegar, soy sauce, salt, chilli oil or sugar.

Next, prepare the noodles as mentioned in the package. After that, place them in a big mixing bowl. You may use fresh Liang Pi noodles or mung bean noodles in their place. The decision is yours to make.

Prepare the wheat gluten and bean sprouts while the noodles are simmering. You can sauté or blanch the vegetables. Steam it for approximately 5-6 minutes over high heat. You can blanch vegetables for approximately 30 seconds. Then toss them with the noodles in the mixing bowl.

The cucumber and cilantro should be now added to the mixing bowl. Be sure to slice the cucumber and mince the cilantro into narrow rounds. Pour the sauce over the ingredients in the mixing bowl and mix everything together. Distribute the sauce in equal amounts among the noodles and other ingredients.

Retaste the dish and adjust the seasoning as necessary. You may add more of any of the sauce’s components to your preference and now it is time to serve! It is ideal for a sweltering summer day or as a refreshing lunch. Enjoy!

Liang Pi: Nutritional Information

Calories: 500 kcal (25%)

Carbohydrates: 39 g (13%)

Protein: 17 g (34%)

Saturated Fat: 4 g (20%)

Fat: 32 g (49%)

Sodium: 854 mg (36%)

Potassium: 358 mg (10%)

Fiber: 5 g (20%)

Sugar: 7 g (8%)

Vitamin C: 17 mg (21%)

Vitamin A: 243 IU (5%)

Calcium: 76 mg (8%)

Iron: 3 mg (17%)

Tips to Make The Best Liang Pi

Here are some things to keep in mind:

Use fresh ingredients: To get the best flavour in your dish, it’s important to use fresh ingredients. This includes fresh noodles, fresh cilantro, and fresh cucumber.

Prepare the sauce ahead of time: The sauce is an essential part of this dish. It’s best to prepare it ahead of time to let the flavours infuse. You can make the sauce a day or two in advance and store it in the fridge until you’re ready to use it.

Rinse the noodles: It’s important to rinse them under cold water. This helps remove any excess starch and prevents them from sticking together.

Rest the noodles: After rinsing the noodles, it’s a good idea to let them rest for a bit. This allows them to absorb some of the sauce and flavours, making them even more delicious.

Use homemade chilli oil: If possible, use homemade chilli oil for the sauce. It’s easy to make and tastes much better than store-bought versions.

Toast the sesame seeds: Toast them in a dry skillet over medium heat until they’re a little golden.

Adjust seasoning to your taste: This recipe is a guideline, so feel free to adjust. You can add more or less chilli oil, vinegar, soy sauce, or sugar to suit your taste.

Serve cold or at room temperature: Serve the dish cold or at room temperature. Make sure to chill it in the fridge for at least an hour before serving. It’s perfect for a hot summer day or as a light and refreshing lunch.

Storing & Freezing

You can store any leftovers in an airtight container in the refrigerator for up to three days. Keep in mind that the noodles may become a bit soggy, so you may need to add more sauce when you’re ready to serve them.

You can also freeze the cooked noodles and sauces but not together for up to one month. To do so, let the noodles and sauce cool to room temperature. Now transfer them to separate freezer-safe containers. When you’re ready to eat, thaw the noodles and sauce in the refrigerator overnight.

It’s important to note that fresh herbs, such as cilantro. Cilantro does not freeze well, so it’s best to leave them out of the dish if you plan to freeze it. You can always add fresh herbs to the dish after you thaw it.

FAQs

Is Liang Pi Vegetarian?

Liang Pi can be a vegetarian or vegan dish, but it is important to verify the ingredients. Traditional recipe contains Wheat gluten, which you can use as a meat substitute in Chinese cuisine. But, if you are gluten-free, you can replace the wheat gluten in the dish with tofu fritters.

Additionally, some versions of Liang Pi may contain broths or sauces made with meat. So it’s important to know about the ingredients when purchasing pre-made Liang Pi. You can create Liang Pi vegetarian or vegan at home by using vegetable broth and various sauces.

What Is The Difference Between Liang Pi And Biang Biang?

Liang Pi and Biang Biang are both Chinese noodle dishes, but some differences are there. The most noticeable distinction between the two dishes is the noodle shape. Biang Biang noodles are thick, long, and belt-shaped. Liang Pi noodles are thin, flat, and wide. Because of their girth and shape, Biang Biang noodles are chewier than Liang Pi noodles.

A second distinction between the two dishes is how they are being served. Liang Pi is generally served chilled with a spicy and savoury sauce. You can top it with a variety of toppings, such as bean sprouts and cucumber. In contrast, Biang Biang is generally served hot in a broth with meat and vegetable garnishes.

Where Is Liangpi From?

Liang Pi is a Chinese dish that originated in the central Chinese province of Shaanxi. It is a ubiquitous street food in many regions of China, particularly the north. The dish needs a simple dough of wheat flour, water and salt, rolled into thin sheets. Slice the noodles into thin segments and served cold with a spicy and savoury sauce. You can use a variety of toppings, such as bean sprouts, cilantro, and cucumber. It has become a popular dish in China and around the globe.

What Is The History Of Liangpi?

The origin of Liang Pi is around China’s Qin era (221 BC–206 BC). During this time, soldiers would combine flour and water to make an easy meal. As a result, this dish would feed them throughout protracted campaigns. The recipe changed throughout time and turned into a well-liked street meal.

Wheat gluten is one of the main characteristics of Liang Pi. It is now used as a meat replacement in Chinese cuisine. This ingredient was later on added to the dish to increase its nutritional value.

Today, Liang Pi is a favourite all over China and has become a popular dish in many other parts of the world. It is often served in restaurants and as a street food. You have many variations depending on the region and the cook’s preferences.

Which Are The Best Chinese Noodles?

There are so many types of noodles to select from, and China has a long history of manufacturing them. Dan dan noodles are one of the most well-known and adored Chinese noodle recipes. The thin, round noodles in this meal are then cooked. Top it with a savoury sauce made from sesame paste, soy sauce, and chilli oil. For extra texture and flavour, top this dish with minced pig or beef, scallions, and peanuts.

Dan Dan noodles, which have their roots in the Sichuan region, are today popular both in China and abroad. Other well-known Chinese noodle dishes include Guilin-style rice noodles. which you can serve in a hot and sour broth with pickled vegetables and peanuts. Beijing-style Zhajiangmian, which has thick, chewy noodles served with a savoury pork sauce. Whatever Chinese noodle dish you select, you’re sure to enjoy the mouthwatering flavours.

In Conclusion

A popular Chinese noodle dish called Liang Pi has a long history and distinctive flavour. Our recipe includes fresh Liang Pi noodles. It has a chewy texture produced from wheat or rice flour. This is a dish that is perfect for summer days because the noodles are generally served chilled.

Noodles are then mixed with wheat gluten, cucumber, or blanched bean sprouts to male Liang Pi. The mixture is then combined with a savoury sauce. This sauce contains sesame oil, Chinese black vinegar, and chilli oil. The end result is a dish that is pleasant and refreshing, with a complex combination of flavours.

If you enjoy Chinese food or are searching for a new meal to try, Liang Pi is a dish that is worth looking into. It is simple to understand why this dish has become a cherished staple of Chinese cuisine. Why not give it a shot and see why this tasty noodle dish has won the hearts of so many people around the globe?