Entree: China – Northeast Dongbei – 东北大拉皮 ➤ Dōngběi Dà Lāpí (Cold wide starch noodles tossed with shredded vegetables, sesame sauce, vinegar, and chili from Northeast China)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 15 min

Total 40 min

Ingredients

- 12 oz (340 g) la pi starch sheets or wide mung-bean/potato starch sheets, prepared and chilled
- 1 medium cucumber, julienned, approx. 6 oz (170 g)
- 1 medium carrot, julienned, approx. 4 oz (115 g)
- 4 oz (115 g) cooked shredded pork or beef (optional)
- 2 tbsp (30 ml) toasted sesame paste (Chinese sesame paste preferred)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) Chinkiang (Zhenjiang) black rice vinegar
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) chili oil, or to taste
- 2 cloves garlic, minced
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil, warmed slightly
- 2 scallions, thinly sliced, approx. 1 oz (28 g)
- 2 tbsp (8 g) toasted sesame seeds

Instructions

1. If using whole la pi sheets, bring a large pot of water to a gentle boil. Briefly blanch each sheet 10–20 seconds until pliable, then transfer to an ice bath to chill. Roll the chilled sheets and slice into 1/2-inch (1.25 cm) wide ribbons. If using pre-cut ribbons, separate and rinse under cold water; drain well.
2. In a small bowl, whisk together the toasted sesame paste, soy sauce, Chinkiang vinegar, sesame oil, chili oil, minced garlic, sugar, and salt. If the paste is very thick, whisk in 1–2 tbsp (15–30 ml) warm water or warmed vegetable oil to loosen into a smooth, spoonable sauce.
3. In a large mixing bowl combine the cooled la pi ribbons, julienned cucumber, julienned carrot, and the optional shredded pork or beef. Pour the sesame-vinegar sauce over the noodles and toss thoroughly to coat every strand.
4. Adjust seasoning to taste with additional soy sauce, vinegar, or chili oil. Sprinkle the sliced scallions and toasted sesame seeds over the top and toss once more.
5. Chill briefly for 15–30 minutes if desired, then serve cold as a refreshing, tangy main from Northeast China.