Shaanxi-Style Liangpi Cold Skin Noodles with Chilli Sesame Sauce

⏱ 150 min · Serves 4

Silky, slippery steamed wheat-starch sheets tossed with crunchy cucumber, bouncy homemade gluten sponge and a garlicky black vinegar chilli oil dressing. It's the ultimate Xi'an street snack — cool, springy and addictively tangy — and completely doable in a home kitchen with a wide pan and a bit of patience.

Per serving: 520 kcal · 15.0g protein · 82.0g carbs · 15.0g fat

Ingredients

• 500g strong white bread flour
• 250ml cool water, plus extra for washing
• 1/2 tsp fine salt
• 1/4 tsp baking powder (for the gluten)
• Neutral oil, for brushing pans
• 1 large cucumber, cut into matchsticks
• 150g mung bean sprouts, blanched 30 seconds
• 4 garlic cloves, crushed to a paste
• 4 tbsp Chinkiang black vinegar
• 2 tbsp light soy sauce
• 3 tbsp chilli oil with sediment
• 1 tbsp toasted sesame paste (or tahini), loosened with 1 tbsp water
• 1 tsp caster sugar
• 1 tsp salt, or to taste
• 1/2 tsp ground roasted Sichuan pepper (optional)
• 2 tbsp coriander, chopped
• 1 tbsp toasted sesame seeds

Method

1. Mix flour, 1/2 tsp salt and 250ml water into a stiff dough. Knead 8 minutes until smooth, cover and rest 30 minutes.
2. Sit the dough in a large bowl, cover with cool water and massage/squeeze for 4-5 minutes until the water turns milky. Pour the starchy water through a sieve into a big container. Repeat with fresh water 4-5 times until the water runs almost clear and only a springy gluten lump remains.
3. Let the collected starch water settle for at least 1 hour (2 is better) in a cool place, undisturbed.
4. Meanwhile, knead the baking powder into the gluten lump, then steam it over high heat for 20 minutes until puffed and spongy. Cool and tear or slice into bite-size pieces.
5. Carefully pour off the clear water from the settled starch, leaving a thick batter. Stir until smooth, like single cream — add a splash of water if too thick.
6. Bring a wide pan of water to a rolling boil. Brush a shallow round metal tray or cake tin with oil, ladle in enough batter to coat thinly (about 3mm), float it on the water, cover and steam 2-3 minutes until the sheet bubbles and turns translucent.
7. Lift the tray into a bowl of cold water to cool for 30 seconds, brush the surface with oil, then peel out the sheet and stack on a plate. Repeat with remaining batter, oiling between layers.
8. Slice the stacked sheets into 2cm wide ribbons.
9. Whisk garlic, vinegar, soy, chilli oil, loosened sesame paste, sugar, salt and Sichuan pepper into a dressing.
10. Toss noodles with cucumber, bean sprouts and gluten pieces, pour over the dressing, scatter with coriander and sesame seeds and serve cold or at room temperature.