Liangpi

Name: Liangpi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g cold wheat noodles; 1 cucumber; 2 tbsp chili oil; 1 tbsp vinegar; 1 tbsp soy sauce; 2 garlic cloves; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Liangpi hails from the heart of Shaanxi, a region known for its bold flavors and hearty dishes. Traditionally enjoyed as a refreshing street food, it finds its place on the table during sweltering summer days. This home-styled version captures the essence of how Chinese family cooks prepare it, with an intuitive touch that measures salt by feel and uses fat with a generous hand, embodying the spirit of communal dining.

Expect a delightful contrast of textures and flavors—a cool bite of chewy wheat noodles paired with crisp, refreshing cucumber. The dish is elevated by a vibrant dressing of chili oil, vinegar, and soy sauce, delivering a balanced kick and tang. Garlic adds aromatic depth, creating a dish that invigorates the palate with every bite.

Ingredients

400 gcold wheat noodles
1cucumber
2 tbspchili oil
1 tbspvinegar
1 tbspsoy sauce
2garlic cloves
to tastefine sea salt

Method

Begin by preparing all the components for the Liangpi. Peel the cucumber and slice it into thin matchsticks, about the thickness of a toothpick. Mince the garlic cloves finely. Set these aside, as they will be added to the noodles later.
In a small bowl, combine 2 tablespoons of chili oil, 1 tablespoon of vinegar, and 1 tablespoon of soy sauce. Stir well to create a uniform dressing. This mixture will provide the primary flavor for the dish, so ensure it is well-mixed.
Bring a large pot of water to a boil. Once boiling, add the 400 g of cold wheat noodles. Cook the noodles until they are just tender, which should be when they are soft yet still have a slight chewiness. Drain the noodles and rinse them under cold water to stop the cooking process and cool them down.
Transfer the cooled noodles to a large mixing bowl. Add the prepared cucumber matchsticks and minced garlic to the noodles. Pour the chili oil mixture over the top. Toss everything together gently but thoroughly, ensuring the noodles are evenly coated with the dressing and the cucumber and garlic are well distributed.
Taste the noodles and adjust the seasoning with fine sea salt to your preference. The salt should enhance the flavors without overpowering the dish. Once seasoned to your liking, transfer the Liangpi to a serving platter.
Serve the Liangpi immediately, as this dish is best enjoyed fresh. The noodles should be cool and flavorful, with a slight heat from the chili oil and a refreshing crunch from the cucumber. This dish is perfect for sharing, so set it on the table for everyone to enjoy.