Entree: China – Shaanxi – 陕西凉皮 ➤ Shǎnxī liángpí (Cold starch-based flat noodles dressed with a spicy-sour sesame and chili sauce topped with cucumber and shredded gluten)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 12 oz (340 g) liangpi (cold skin noodles), store-bought or freshly made
- 1 medium cucumber, julienned, about 1 cup (120 g)
- 4 oz (115 g) cooked wheat gluten (mianjin) or shredded seitan
- 3 tbsp (45 ml) Chinese sesame paste or tahini
- 3 tbsp (45 ml) hot water to thin the sesame paste
- 2 tbsp (30 ml) Chinkiang black vinegar (Zhenjiang vinegar)
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) chili oil, adjust to taste
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) neutral oil (vegetable or canola) heated until shimmering
- 1 tbsp (15 ml) sugar
- 2 cloves garlic, minced
- 1/2 tsp (1 g) ground Sichuan peppercorns or to taste
- 2 tbsp (30 ml) chopped scallions
- 1 tbsp (15 g) toasted sesame seeds
- Salt to taste

Instructions

1. If using store-bought liangpi, rinse under cold water and drain well; separate into portions and chill in the refrigerator while preparing the sauce.
2. In a small bowl, whisk the sesame paste with 3 tablespoons hot water until smooth and pourable. Add black vinegar, soy sauce, chili oil, sesame oil, sugar, minced garlic and ground Sichuan pepper; whisk to combine and adjust balance of sour, salty and spicy.
3. Heat the neutral oil until very hot and carefully pour it over the sauce mixture to bloom the aromatics and chili, then stir in scallions and toasted sesame seeds. Taste and add salt if needed.
4. In a large bowl, place the chilled liangpi, julienned cucumber and shredded wheat gluten. Pour the dressing over and toss gently but thoroughly so the noodles are evenly coated.
5. Divide among bowls, garnish with extra scallions and sesame seeds, and serve immediately chilled or at cool room temperature.