Liang Pi 陕西凉皮 Recipe

Make the dough and wash out starch

In a large bowl combine 2 cups all-purpose flour and 0.5 tsp salt. Gradually add 1.25 cups water while mixing with a spatula until a shaggy dough forms. Knead for 6–8 minutes until smooth and elastic. Cover and rest for 30 minutes. After resting, with floured hands, knead once briefly and then begin the starch-washing step: place the dough in a bowl and add 2 cups cold water. Knead and stretch the dough underwater for 3–5 minutes to release starch; the water will become milky. Pour off the cloudy water into a separate container (this is the rice-noodle-type batter). Repeat kneading underwater 2 more times to extract more starch. Combine all cloudy wash water, let it sit for 15–20 minutes until the fine starch settles to the bottom.

Separate starch and make batter

Carefully pour away the clear water on top without disturbing the settled starch. You should be left with a thick white starch slurry. Add 1 cup water to the settled starch and whisk until a smooth batter forms. If using, whisk in 2 tbsp cornstarch or tapioca starch for better chewiness and 1 cup additional water if batter seems too thick - target the texture of heavy cream. Season batter with a pinch of salt.

Steam Liang Pi sheets

Prepare a shallow, heatproof tray (an 8-9 inch round cake pan or rimmed baking sheet) lightly oiled. Bring a steamer of water to a rolling boil. Stir the batter and pour a thin layer (about 1/8 inch) into the tray, swirl to spread evenly. Steam, covered, over high heat for 2.5–3 minutes until the sheet becomes translucent and no longer milky. Remove the tray, allow to cool 30–60 seconds, then use a thin spatula to lift and slide the sheet onto a lightly oiled cutting board. Repeat with remaining batter, oiling the tray between sheets. Stack sheets separated by parchment if desired. Yield: about 8–10 thin sheets depending on thickness.

Cut noodles

Stack cooled liang pi sheets and roll loosely, then slice into 1/3–1/2-inch wide ribbons to resemble wide noodles. Unroll or separate the ribbons and place on a plate. If making ahead, lightly oil to prevent sticking and refrigerate up to 1 day.

Blanch 2 cups bean sprouts in boiling water for 20–30 seconds until just tender-crisp, then plunge into ice water to stop cooking. Drain well. Julienne 1 cucumber to make about 1 cup. Thinly slice 0.25 cup scallions and mince 2 tsp garlic. Roughly chop cilantro if using.

In a bowl combine 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 2 tbsp black vinegar, 2 tbsp chili oil, 2 tbsp sesame paste, 1 tsp sugar, 1 tsp toasted sesame oil, 0.5 tsp ground Sichuan pepper (optional) and 0.5 tsp salt. Whisk until the sesame paste is smooth and the sauce is homogenous. Adjust salt, acidity (add more vinegar), or chili to taste. If sauce is too thick, whisk in 1–2 tsp warm water to loosen.

Place a portion of liang pi noodles (about 1.5–2 cups of ribbons) in a large mixing bowl. Add 1/2–3/4 cup blanched bean sprouts and 1/2–3/4 cup julienned cucumber. Add half of the sliced scallions and half the minced garlic.

Pour 3–4 tbsp of the prepared sauce over the noodles and vegetables (adjust quantity by taste). Toss gently but thoroughly so the noodles are evenly coated. Taste and adjust seasoning — add more vinegar for brightness, more chili oil for heat, or a pinch of salt if needed.

Transfer tossed liang pi to serving plates. Sprinkle 1/2 cup chopped dry-fried peanuts, 1 tbsp toasted sesame seeds, remaining scallions, cilantro, and a drizzle of extra chili oil or chili crisp if desired for crunch and heat.

Serve immediately at room temperature or slightly chilled. Liang pi is commonly eaten cool — allow the noodles to rest 5–10 minutes so the flavors marry before serving.