Liang Pi: Cold skin noodles (凉皮)
User Reviews
5
Liang Pi: Cold skin noodles (凉皮)
Description
Liang Pi noodles are crafted by mixing flour, water, and salt into a batter that rests overnight, allowing starch to settle. The top clear water is removed, and the batter is steamed in thin layers on small greased trays until set. Each noodle sheet is carefully removed and oiled to prevent sticking, then stacked and cut.
The accompanying sauce simmers whole spices like cassia cinnamon, star anise, bay leaf, fennel, and Sichuan peppercorns in water to infuse flavor before thickening slightly with cornstarch and seasoning with black rice vinegar, minced garlic, chili oil, and toasted sesame oil. The noodles are dressed with this aromatic sauce and topped with fresh cucumber for crunch, coriander for herbal notes, optional fresh chili for heat, and sesame seeds for texture.
Often consumed as a refreshing cold dish, Liang Pi showcases a chewy, smooth noodle texture balanced by a vibrant and spicy sauce. It’s a popular street food and appetizer that highlights contrasts between textures and flavors.
Ingredients
For the noodles
- 300 g all-purpose flour 2 cups
- 700 ml water 3 cups
- 1 pinch salt
- 1 tablespoon neutral cooking oil for greasing the pans, generic cooking oil
For the sauce
- 1 piece cassia cinnamon or Chinese cinnamon
- 1 star anise
- 1 bay leaf
- 1 pinch fennel seeds
- 10 Sichuan peppercorn
- 120 ml water ½ cup
- 1 teaspoon corn starch mixed with 1 teaspoon of water, or potato starch
- 1 pinch salt
- 1-2 tablespoon black rice vinegar
- 1-2 cloves garlic minced
- 1 tablespoon Chilli oil or to taste, Chinese style
- ½ teaspoon sesame oil toasted
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
- Use small, lightweight baking trays that fit and float in your steamer or wok for easy noodle cooking.
- Steaming two trays alternately can save time: while one cooks, prepare the next with oil and batter.
- Ensure the trays are well-greased to prevent sticking, especially if not non-stick.
- Remove the clear water that forms after refrigerated batter rest before steaming to improve noodle texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 425kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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