Cucumber and La Pi Salad
Cold Dishes

Cucumber and La Pi Salad

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Cucumber and La Pi Salad

About This Recipe

This delicious Sichuan-style liangpi recipe is a perfect blend of chewy, spicy, and refreshing flavors, making it an irresistible dish for any occasion. The liangpi (wheat starch noodles) are tossed with crisp cucumber shreds, aromatic garlic, and savory stir-fried meat, all enhanced by the bold kick of Sichuan peppercorns. The dish comes together with a tangy marinade of light soy sauce, vinegar, salt, and sugar, infusing every bite with a harmonious balance of sweet, sour, and umami. What makes this recipe special is the smoky, slightly charred meat stir-fried with scallions and garlic, adding depth to the cool, chewy liangpi. Quick to prepare yet bursting with authentic flavors, this dish is a must-try for fans of bold, mouthwatering Sichuan cuisine. Serve it as a refreshing appetizer or a satisfying main—either way, it’s sure to impress!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • liangpi 200g
  • meat 150g
The aromatics
  • cucumber 150g
  • scallions 30g
  • garlic 10g
The sauce & seasonings
  • Sichuan peppercorns 1 tsp
  • light soy sauce 1 tbsp
  • vinegar 1 tbsp
  • salt ½ tsp
  • sugar 1 tsp
  • oil 2 tbsp

menu_book Directions

1
Step 1
Step 1
Cut the liangpi into slices or strips, which can be found in the bean products section of the market.
2
Step 2
Step 2
Cut the cucumber into shreds and the garlic into small pieces, place them in a small bowl, add salt, sugar, light soy sauce, and vinegar, stir well and let it marinate for 20 minutes.
3
Step 3
Step 3
Heat oil in a wok, add Sichuan peppercorns and remove them when they turn black, then add the meat and stir-fry with scallions and garlic, add a small amount of light soy sauce to color, and stir-fry until slightly charred.
4
Step 4
Step 4
Pour the mixture into the liangpi and mix well.
5
Step 5
Step 5
Serve.

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