Xi’an Liangi (Cold Skin Noodles)
凉皮
English: Xi’an Liangpi
Chinese: 凉皮
Pinyin： liang pi
Literal: Cold skin
f you want a project, making a bowl of liangpi (or Cold Skin Noodles) from scratch is it - starting the day before, you can wash the dough until you have the wheat gluten and starch water, ready to be steamed (my guide and recipe to this is here), but for most people, liangpi is a quick lunch tossed together in the summer months of Northern China. A refreshing bowl of slippery starch noodles, topped with crisp vegetables and tossed with sauces and seasonings.
There are hundreds of versions of liangpi across Northern China, but this recipe is perhaps the most famous, and definitely my favourite. The flavours and sauces are layered, each element adding an essential part to the dish. The core elements are:
Chili Oil: There’s nothing quite like Chinese chilli oil: warming, fragrant and textured.
Garlic Water: A signature element that adds a sharp, pungent kick, a bit more subtle than raw garlic.
Soy Sauce: Provides a savoury, umami base.
Shanxi Black Vinegar: Essential for its deep, malty sourness that cuts through the richness.
Sesame Paste: Adds a layer of nutty aroma and richness and creamy sauce that clings to the noodles.
Serves 2
Ingredients
For the base
1 tbsp light soy sauce
½ tsp dark soy sauce
1½ tbsp Shanxi black vinegar
1 tsp sesame oil
½ tsp sugar
¼ tsp salt
For the sauces
2 tbsp garlic water
2 tbsp chilli oil (with sediment)
2 tbsp Chinese sesame paste (芝麻酱), mixed with 3 tbsp water until smooth
The rest
300–350g fresh cold skin noodles (liangpi)
½ cucumber, julienned
80g bean sprouts
5g (¼ cup) cilantro, roughly chopped
200g wheat gluten (面筋), cut into 2cm cubes
1 tsp toasted sesame seeds
1 tbsp crushed peanuts
Method
If using fresh store-bought liangpi noodles, gently separate the strips, as they tend to stick together. If using dried noodles, cook according to the package instructions. Drain well, then immediately toss with a little sesame oil to prevent sticking. Set aside.
Prepare the toppings. Julienne the cucumber, blanch the bean sprouts in boiling water for 20 seconds, then drain. Roughly chop the cilantro and cut the wheat gluten into 2cm cubes.
In a small bowl, combine the base ingredients and stir until the sugar has dissolved. Set aside.
To make the garlic water, finely chop 2 cloves of garlic and mix with 2 tablespoons of water. Leave to infuse for about 10 minutes.
Divide the noodles between two bowls. Top with the cucumber, bean sprouts, cilantro and wheat gluten. Pour over the garlic water, followed by the base sauce and the thinned sesame paste. Spoon over the chilli oil, then finish with the sesame seeds and crushed peanuts. Toss everything together well and enjoy immediately for a refreshingly cool lunch.
