Cherry & Dennis Helper Habitat

Shaanxi Liangpi Cold Wheat Noodles

陝西涼皮

Shaanxi Liangpi Cold Wheat Noodles — finished dish

Total time: 23 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Chewy wheat starch ribbons, cooked gluten and crisp vegetables are tossed in black vinegar chili dressing.

01

Ingredients

Main ingredients

600 g ready-to-eat liangpi wheat starch sheets
250 g cucumber
120 g carrot
150 g cooked wheat gluten
40 g roasted peanuts

Sour chili dressing

3 tbsp Chinese black vinegar
2 tbsp light soy sauce
2 tbsp chili oil
3 cloves garlic
1 tsp sugar
3 tbsp water

Shaanxi Liangpi Cold Wheat Noodles — ingredients

02

Tools

knife and chopping board
large mixing bowl
small bowl
whisk
serving bowls

Shaanxi Liangpi Cold Wheat Noodles — tools

03

Steps

Shaanxi Liangpi Cold Wheat Noodles — 1. Check the packaged liangpi is ready to eat and within its use-by

Step 1

1. Check the packaged liangpi is ready to eat and within its use-by

Check the packaged liangpi is ready to eat and within its use-by date.

Shaanxi Liangpi Cold Wheat Noodles — 2. Separate the liangpi sheets and cut them into wide ribbons.

Step 2

2. Separate the liangpi sheets and cut them into wide ribbons.

Separate the liangpi sheets and cut them into wide ribbons.

Shaanxi Liangpi Cold Wheat Noodles — 3. Rinse cucumber and carrot and peel the carrot.

Step 3

3. Rinse cucumber and carrot and peel the carrot.

Rinse cucumber and carrot and peel the carrot.

Shaanxi Liangpi Cold Wheat Noodles — 4. Shred cucumber and carrot into thin even strips.

Step 4

4. Shred cucumber and carrot into thin even strips.

Shred cucumber and carrot into thin even strips.

Shaanxi Liangpi Cold Wheat Noodles — 5. Cut cooked wheat gluten into bite-size cubes.

Step 5

5. Cut cooked wheat gluten into bite-size cubes.

Cut cooked wheat gluten into bite-size cubes.

Shaanxi Liangpi Cold Wheat Noodles — 6. Mince garlic very finely.

Step 6

6. Mince garlic very finely.

Mince garlic very finely.

Shaanxi Liangpi Cold Wheat Noodles — 7. Whisk black vinegar, soy sauce, chili oil, sugar, garlic and wate

Step 7

7. Whisk black vinegar, soy sauce, chili oil, sugar, garlic and wate

Whisk black vinegar, soy sauce, chili oil, sugar, garlic and water.

Shaanxi Liangpi Cold Wheat Noodles — 8. Taste dressing and adjust the sour-hot balance with a little wate

Step 8

8. Taste dressing and adjust the sour-hot balance with a little wate

Taste dressing and adjust the sour-hot balance with a little water if needed.

Shaanxi Liangpi Cold Wheat Noodles — 9. Put liangpi ribbons into a large clean mixing bowl.

Step 9

9. Put liangpi ribbons into a large clean mixing bowl.

Put liangpi ribbons into a large clean mixing bowl.

Shaanxi Liangpi Cold Wheat Noodles — 10. Add cucumber, carrot and cooked gluten, then pour over dressing.

Step 10

10. Add cucumber, carrot and cooked gluten, then pour over dressing.

Add cucumber, carrot and cooked gluten, then pour over dressing.

Shaanxi Liangpi Cold Wheat Noodles — 11. Toss gently until every ribbon is coated without tearing it.

Step 11

11. Toss gently until every ribbon is coated without tearing it.

Toss gently until every ribbon is coated without tearing it.

Shaanxi Liangpi Cold Wheat Noodles — 12. Divide among four bowls, scatter peanuts on top and serve chilled

Step 12

12. Divide among four bowls, scatter peanuts on top and serve chilled

Divide among four bowls, scatter peanuts on top and serve chilled at once.

Common mistakes

Uncooked wheat gluten cannot be used as a ready topping.
Too much dressing makes the cold noodles watery.
Do not leave prepared noodles at room temperature for hours.

Tips

Use commercially prepared ready-to-eat liangpi and cooked gluten; making starch sheets from scratch requires a much longer process.