Shaanxi Cold Skin Noodles (Liangpi)
凉皮 liángpíSay it: lyahng-pee
When these chilled wheat-starch ribbons hit the palate they deliver an irresistible contrast of springy chew, bright acidity, fiery chili heat, and tingly Sichuan pepper that instantly refreshes on a hot day. This streamlined home version starts with ready-made liangpi so you can have an authentic Xi'an street-style bowl on the table in minutes.
Shaanxi Cold Skin Noodles (Liangpi)
凉皮, liángpí
Pronounced lyahng-pee
- Serves
- 6
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sauce
For the noodles and toppings
Method
Combine the chili oil, black vinegar, light soy sauce, sesame oil, sesame seeds, ground Sichuan peppercorns, sugar, salt, and minced garlic in a mixing bowl. Stir thoroughly and taste; tweak the levels of acidity, saltiness, or spiciness until the balance is right.
If the liangpi arrives as whole sheets, slice them into strips about ½ inch (1 cm) wide. For dried alternatives, prepare according to the packet directions, immediately shock under cold running water, drain thoroughly, and allow to reach complete coolness.
Bring a small saucepan of water to a rolling boil, drop in the mung bean sprouts for thirty seconds, then drain and refresh under cold water to stop the cooking. Slice the wheat gluten or tofu puffs into manageable bite-size chunks; dense wheat gluten benefits from an extra five-minute steam or blanch to improve tenderness.
Place the prepared liangpi strips, blanched sprouts, wheat gluten pieces, cucumber matchsticks, and cilantro leaves into a spacious bowl. Drizzle the mixed sauce generously over everything and use two spoons or chopsticks to lift and turn the ingredients until every strand glistens with seasoning.
Sample a bite and fine-tune with additional vinegar, soy sauce, chili oil, or salt if desired. Portion into individual bowls and present straight away while still cold or at cool room temperature.
Regional variant: Hanzhong rice skin noodles (汉中米皮, Hànzhōng mǐpí)
Prepare a thin batter from rice flour, water, and a pinch of salt, then steam it in successive thin sheets following the same technique used for wheat-starch liangpi. The resulting noodles contain no wheat gluten, producing a lighter and softer mouthfeel; compensate by boosting the chili oil and garlic component to match Hanzhong tradition and accompany with generous extra blanched bean sprouts.
Cook's notes
- Quality chili oil forms the backbone of flavor here; select a brand packed with visible chili sediment, or quickly infuse your own by heating neutral oil and pouring it over a blend of crushed chili flakes and Sichuan peppercorns.
- Anyone wanting stronger numbing sensation can sprinkle in a touch more ground Sichuan pepper or a few drops of Sichuan pepper oil right at the table.
- To preserve ideal texture, store the sauce apart from the noodles and vegetables until the moment of serving; once combined the starch can continue to absorb liquid and soften the strands.
Serve with
Pair these cold noodles with chilled jasmine tea or a crisp light beer. In Xi'an they are classically served alongside roujiamo or a side of pickled vegetables.
Make ahead and storage
Prepare the sauce up to two days in advance and refrigerate. Keep the cooked noodles, blanched sprouts, wheat gluten, cucumber, and herbs in separate containers. Combine and toss only immediately before serving.
