Liang Pi: Cold skin noodles (凉皮)
One of the most popular street foods in China, Liang Pi (Cold skin noodles) can be easily made at home using my simplified method.
Servings: 3
Ingredients
For the noodles
- 300 g all purpose flour 2 cups
- 700 ml water 3 cups
- 1 pinch salt
- 1 tablespoon cooking oil for greasing the pans
For the sauce
- 1 piece Chinese cinnamon/cassia cinnamon
- 1 star-anise
- 1 bay leaf
- 1 pinch fennel seeds
- 10 Sichuan peppercorns
- 120 ml water 1/2 cup
- 1 teaspoon corn starch/potato starch mixed with 1 tsp of water
- 1 pinch salt
- 1-2 tablespoon black rice vinegar
- 1-2 cloves garlic minced
- 1 tablespoon Chinese chilli oil or to taste
- 1/2 teaspoon toasted sesame oil
You also need:
- cucumber cut into thin strips or grated
- coriander chopped
- fresh chilli chopped (optional)
- sesame seeds
Instructions
Prepare the batter
- Mix flour, water and salt until smooth. Through a sieve, pour the mixture into a bowl then cover with cling film. Keep refrigerated for at least 8 hours or overnight.
- Remove the bowl from the fridge. You will see a layer of clear water on top. Carefully spoon out the water, then stir the batter very well.
Steam the noodles
- Brush a thin layer of oil onto a small, light baking tray / sheet pan (see note 1). Pour in some batter to thinly cover the tray.
- Bring water to a boil in a wok (or a deep frying pan) over a high heat. Gently place the tray on the water to float. Cover with a lid. Cook for around 2 minutes until you see bubbles appear and the noodle is not sticky when touched by hand.
- Remove the tray and float it on cold water (e.g. in a sink) to cool. Peel the noodle off the tray then transfer to a chopping board. Brush a thin layer of oil on its surface. Repeat the procedure to finish the rest of the batter. Lay noodles one on top of another (see note 2).
Make the dressing
- Put Chinese cinnamon, star-anise, bay leaf, fennel seeds, Sichuan peppercorn and water in a sauce pan. Simmer for 5 minutes then add corn starch and water mixture. Remove from the heat when it becomes a bit thick. When completely cool, discard all the spices then add black rice vinegar and minced garlic.
Assemble the noodles
- Slice the noodles into strips of desired width then put into serving bowls. Garnish with cucumber, coriander, fresh chilli (if using) and sesame seeds. Pour the cooked sauce, Chinese chilli oil and sesame oil on top.
Notes
1. How to choose the tray: In China, people use round trays made of stainless steel or aluminium which are not usually available in regular supermarkets in the West. Luckily, you can simply replace them with baking trays (sheet pans). Whatever you choose, remember the following:
- They should be small enough to fit into your wok (or deep frying pan);
- They should be light enough to float on the water;
- They should not have a loose base (e. g. if you use a quiche tray).
- It’s better to use a non-stick tray. You only need to brush oil once. If your tray does not have a non-stick coating, you will need to brush it with oil each time before you pour in the batter.
Nutrition
Serving: 1serving | Calories: 425kcal
