Sesame Liang Pi Noodles (麻醬涼皮)
Chewy wheat noodles and tender steamed wheat gluten are tossed with a fragrant, nutty sesame sauce, numbing Sichuan pepper, and spicy chili oil. Crisp fresh aromatics complete this naturally vegan street food classic with vibrant flavors and textures in every bite.
Total time: 7 h 17 min • Active: 1 h 47 min • Inactive: 5 h 30 min
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Ingredients
- 480 g all-purpose flour
- 345 g water
- 0.5 tsp fine salt
- 2 l water
- 2 tbsp Chinese sesame paste
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 0.5 tsp ground Sichuan pepper
- 1 tsp five-spice
- 1 tbsp chili oil
- 2 clove garlic
- 1 ea scallion
Steps
Combine all-purpose flour, water, and fine salt in a large bowl to make dough for liang pi noodles and wheat gluten. Mix well, add extra water by tablespoon if needed, and gather into a dough.≈ 8 min Knead the dough until it becomes smooth and elastic.≈ 5 min Let the kneaded dough rest, covered, for 1 hour to allow gluten to develop and relax.≈ 1 h Place the rested dough in a large bowl of water and wash it, kneading and rinsing until the water turns murky white. Reserve this first batch of starchy water in another bowl for noodles. Continue replacing water and washing the dough until the water runs clear (about 5-7 minutes).≈ 10 min Let the reserved starchy water from washing dough sit undisturbed for 4-5 hours (or overnight) so the starch settles and water separates.≈ 4 h 30 min Combine Chinese sesame paste (or tahini), toasted sesame oil, rice vinegar, dark soy sauce, ground Sichuan pepper, five-spice, and warm water in a bowl. Mix well until smooth.≈ 4 min Carefully ladle off the top clear layer of water, leaving behind only the settled starch batter.≈ 5 min Ladle the starch batter into a lightly-greased flat-bottomed pan to cover the surface, then steam over medium heat for 1-2 minutes until translucent. Remove sheet and repeat with the rest of the batter.≈ 30 min Cut the steamed noodle sheets into strips about 2 cm wide for serving.≈ 5 min Flatten the washed gluten into a flat layer suitable for steaming.≈ 2 min Steam the flattened wheat gluten on medium-high heat for 20-25 minutes until firm and slightly springy, but not soft or gummy.≈ 30 min Slice cooled steamed wheat gluten into thin pieces for topping.≈ 3 min Assemble: Place liang pi noodle strips in a bowl, top with thinly sliced wheat gluten. Ladle on sesame sauce and chili oil. Finish with grated garlic and sliced scallion.≈ 5 min
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Adapted from chejorge.com
Yields
- 4 ea assembled liang pi bowl