Liang Pi Recipe

Make or prepare liang pi

If using store-bought liang pi, rinse briefly under cold water, drain, and cut into 1/2"-wide strips if needed; set aside chilled. To make fresh: combine 1 cup wheat starch with 500 ml cold water and 1 tsp salt in a bowl and whisk until smooth. Let rest 20 minutes. Strain the mix through a fine sieve into a shallow baking pan. Steam over high heat (covered) for 4–6 minutes until set into a translucent sheet. Cool, then peel sheet off and roll lightly; slice into 1/2" ribbons. Keep refrigerated until assembly.

Blanch 1 cup bean sprouts in boiling water for 30–45 seconds until just tender-crisp. Immediately plunge into ice water to stop cooking, then drain well. Julienne 1/2 cup cucumber, thinly slice scallions, chop cilantro (if using), and coarsely chop roasted peanuts. Set all components aside.

In a small bowl combine 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tbsp sesame paste, 1.5 tbsp chili oil, 1/2 tsp Sichuan pepper oil or ground pepper, 1 tsp minced garlic, 1/2 tsp sugar, 1/4 tsp salt, and 2 tbsp water. Whisk vigorously until the sesame paste is fully incorporated and the sauce is smooth. Taste and adjust: add more chili oil for heat, more vinegar for tang, or a splash more water to loosen.

If adding braised beef shank: thinly slice pre-braised shank (approximately 100 g) and warm briefly in its braising liquid or quickly in a hot pan with a teaspoon of oil until heated through. Drain excess liquid. If adding saozi (spicy ground pork/beef): heat 1–2 tsp oil in a skillet over medium-high heat and warm 80 g saozi until bubbling and fragrant (about 2–3 minutes). If adding zhajiang: warm 80 g zhajiang briefly in a pan until glossy and aromatic (1–2 minutes).

Place about 1 cup (prepared) liang pi noodles into a serving bowl. Toss gently with about half of the prepared sauce to coat the noodles lightly. Arrange 1/2–1 cup blanched bean sprouts and 1/2 cup julienned cucumber on top. Add warmed optional protein if using (braised beef shank, saozi, or zhajiang). Spoon remaining sauce over the vegetables and noodles as needed.

Sprinkle 3 tbsp chopped roasted peanuts, 2 tbsp sliced scallions, and 1 tbsp cilantro over the top. Taste and adjust seasoning with extra soy, vinegar, or chili oil. Serve chilled or at room temperature. Liang Pi is best eaten immediately; leftovers will firm up — toss with a splash of water and extra sauce before serving again.