{"id":29682,"title":"Authentic Liang Pi – Cold Chinese Rice Noodles","modified":"2025-02-12T10:24:20+01:00","plain":"A delicious recipe for cold rice noodles with garlic and chili\n\n\n\nHello everyone, today I want to introduce you to a Chinese recipe that's not very well-known, Liang Pi. First, a big disclaimer: originally, one of the fundamental characteristics of this recipe is homemade large flat rice noodles that require a looong manufacturing process involving gluten extraction, which I've decided to spare you for this article.  \n\n\n\nThe goal here is to present a simple and quick recipe to make, as I simply haven't yet managed to find a working method for the noodles. I plan to continue testing and eventually add the manufacturing method, but it will remain marked as \u201coptional\u201d.  \n\n\n\nIn the meantime, the recipe is worth trying if you like quick recipes with chili oil-based sauces like Sichuan noodles or biang biang noodles. \n\n\n\nBiang Biang Noodles\n\n\n\nWhat are Liang Pi? \n\n\n\nLiang Pi (\u51c9\u76ae), whose name translates to cold skin noodles, is a noodle dish originating from the Chinese province of Shaanxi but which has gradually conquered all of China. Here, because they are usually served cold, we prefer them in summer, but in China they are consumed in all seasons. \n\n\n\nThe main characteristic of this dish is, as mentioned before, the very wide noodles that are made from rice and pure gluten (and it's the latter that makes the manufacturing process so long). The seasoning is quite simple: homemade chili oil, garlic, cucumber, rice vinegar, sesame seeds,... \n\n\n\nMy quick chili oil recipe\n\n\n\nOne thing that caught my attention during my research is that this noodle recipe is mistakenly called \u201cCold Noodles with Sesame Sauce\u201d on French-speaking internet, and not just on one site. It seems that a blogger released the recipe a few years ago calling it that, and since then everyone has imitated it.  \n\n\n\nHowever, I was able to easily find that of the 5-6 major variants of Liang Pi, which are mainly based on the method of making the noodles and not the sauce, only one uses sesame paste. Anyway, it was amusing to see the little game of telephone that happened in the Asian cooking blog world for this dish. \n\n\n\nThe Main Ingredients of Liang Pi\n\n\n\n\n\n\n\nChili flakes: Ideally, find Chinese flakes, but in a pinch Korean gochugaru can work, it has the advantage of being much less spicy\n\n\n\nRice noodles: in lieu of homemade noodles, like for chow fun, take rice noodles as wide as possible as for chow fun\n\n\n\nBlack rice vinegar: Don't use white rice vinegar, it doesn't taste the same at all. You can find it in Asian supermarkets \n\n\n\nLight soy sauce: Salty soy sauce that can be found in all stores\n\n\n\nStar anise: brings a delicious anise flavor to the chili oil\n\n\n\n\n\n\tAuthentic Liang Pi - Cold Chinese Rice Noodles\n\t\t\n\t\tA delicious recipe for cold rice noodles with garlic and chili\t\n\t\n\t\t\t\n\t\n\t\t2 portions of wide flat rice noodles4 tablespoon of garlic water4 tablespoons black rice vinegar2 tablespoons light soy sauce2 tablespoons of chili oilChopped corianderGrated cucumberBean sproutsSpicy oil85 g of chili flakes170 ml of peanut oil30 g of peanuts (crushed)1 teaspoon salt1 tablespoon of white sesame seeds1 cinnamon stick2 star anise2 cloves garlic (lightly crushed)Garlic water1.5 tablespoon of grated garlic1 teaspoon salt110 ml waterIngredients to add per bowl of noodles1 portion of wide flat rice noodles2 tablespoons of garlic water2 tablespoons black rice vinegar1 tablespoon light soy sauce1 tablespoon of chili oilChopped corianderGrated cucumberBean sprouts\t\n\t\n\t\tSpicy oilIn a bowl, mix the chili flakes, salt, sesame seeds, and peanutsIn a small saucepan, heat the oil over medium heat with the cinnamon, star anise, and garlic cloves. Start with cold oil. Heat until the aromatics begin to change color (5-10 minutes). It should sizzle well   Pour the oil into the bowl with the chili flakes in 3 stages.Mix well and let coolGarlic waterIn a bowl, mix the garlic and saltAdd the water and mix wellToppingsBlanch the bean sprouts for 10 seconds in boiling water.Drain and set asideGrate the cucumberPlatingCook the noodles according to package instructions, rinse under cold water to stop the cooking process, and drainAdd a portion of noodles to a bowl, the garlic water, black rice vinegar, soy sauce, chili oil, plenty of coriander, blanched bean sprouts, and grated cucumber\t\n\t\n\t\t\t\n\t\n\t\tMain course, Side dishChineseNouilles, Sans sucre, Sauce soja light, V\u00e9g\u00e9tarienne, Vinaigre de riz\t\n\n\n\n\n\nCulinary sources\n\n\n\nI've adapted the recipe from \u201cSouped Up Recipes\u201d who tried to imitate the recipe from Xi'an's, a famous New York spot where I've already had the chance to eat these noodles","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29682"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29682\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/27009"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}