Shaanxi-Style Liangpi with Chilli Oil and Gluten Puffs

⏱ 150 min · Serves 4

Silky, slippery steamed cold-skin noodles tossed in a punchy garlic-vinegar dressing with fragrant chilli oil, crunchy cucumber and springy wheat gluten. It's a two-day-flavour dish you can make in one afternoon — and the washing of the dough is oddly therapeutic.

Per serving: 610 kcal · 16.5g protein · 97.0g carbs · 18.0g fat

Ingredients

• 500g plain (all-purpose) flour
• 250ml water, plus lots more for washing
• 1/2 tsp salt
• 1/4 tsp baking powder (for the gluten)
• 3 tbsp neutral oil (for greasing pans and the dressing)
• 1 large cucumber, cut into matchsticks
• 150g mung bean sprouts
• 4 garlic cloves, finely grated
• 4 tbsp Chinese black vinegar (Chinkiang)
• 2 tbsp light soy sauce
• 1 tsp caster sugar
• 1 tsp salt, or to taste
• 2 tsp toasted sesame paste or tahini (optional)
• 6 tbsp chilli oil with sediment
• 1 tbsp toasted sesame seeds
• Small handful coriander, chopped

Method

1. Mix the flour, 1/2 tsp salt and 250ml water into a stiff dough. Knead 5 minutes until smooth, cover and rest 30 minutes.
2. Sit the dough in a large bowl, cover with cool water and knead/squeeze it in the water. The water will turn milky. Pour the starchy water through a sieve into a second large bowl and repeat with fresh water 4-6 times, until the water runs almost clear and you're left with a stringy lump of gluten.
3. Let the collected starch water stand for at least 3 hours (or overnight in the fridge) until the starch settles into a thick layer at the bottom.
4. Meanwhile, mix the baking powder into the gluten, stretch it flat and steam over high heat for 20 minutes until puffed and spongy. Cool, then tear or slice into bite-size pieces.
5. Carefully pour off and discard the clear water from the settled starch, leaving the thick paste. Whisk it smooth — it should be like single cream; add a splash of water if too thick. Stir well before each use as it settles fast.
6. Bring a wide pan of water to a rolling boil. Lightly oil a flat metal cake tin or pizza pan that floats on the water. Ladle in about 4 tbsp batter, tilt to coat thinly, float on the boiling water, cover and steam 2-3 minutes until the sheet bubbles up and turns translucent.
7. Lift the pan into a sink of cold water to cool, brush the surface with oil, and peel the sheet off onto a plate. Repeat, stacking oiled sheets, until the batter is used up (about 8-10 sheets).
8. Blanch the bean sprouts for 30 seconds, refresh in cold water and drain well.
9. Whisk the garlic, vinegar, soy, sugar, 1 tsp salt, sesame paste if using and 1 tbsp neutral oil into a dressing.
10. Slice the sheets into 2cm-wide noodles. Toss with the gluten, cucumber, sprouts and dressing, then spoon over the chilli oil, sesame seeds and coriander. Serve cold or at room temperature.