Shaanxi Cold Noodles

Shaanxi Cold Noodles

Experience the authentic flavors of Shaanxi with this homemade **Liangpi** recipe—a refreshing, chewy cold noodle dish bursting with bold spices and crisp vegetables. Made from scratch using a traditional dough-washing technique, this dish features tender **steamed gluten** and silky-smooth liangpi sheets, crafted by separating starch from flour. Key ingredients like **chili oil, garlic, soy sauce, and vinegar** create a fragrant, tangy sauce, while fresh **celery, carrots, and cucumbers** add crunch. The secret? Mastering the "three lights" kneading method and overnight starch settling for perfect texture. Ideal for hot summer days, this dish balances heat, tang, and freshness in every bite. Try it for a true taste of Shaanxi street food at home!

60 Minutes
Advanced
4 servings
Recipe Cold Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
all-purpose flour
500g
🥩
gluten
200g

The aromatics

🧅
celery
100g
🧅
carrots
100g
🧅
cucumbers
100g

The sauce & seasonings

🧂
chili pepper
2 tbsp
🧂
garlic
3 cloves
🧂
soy sauce
2 tbsp
🧂
vinegar
1 tbsp
🧂
oil
2 tbsp

Instructions

1. Step 1

Step 1
Take 500g of all-purpose flour and pour it into a mixing bowl, add water and mix into a dough. Be sure to add water slowly while mixing, and knead the dough to fully blend the flour and water. The mixing process requires “three lights”: flour light, bowl light, and hand light.

2. Step 2

Step 2
Wrap the dough in plastic wrap and let it rest for 30 minutes. After resting, add clean water and start washing the dough. Pour out the white starch mixture and reserve it, then add more clean water to the mixing bowl and wash the dough several times until no more white starch mixture is produced. The remaining dough is the gluten.

3. Step 3

Step 3
Steam the gluten directly, then cut it into pieces and set aside. If you make a large quantity of gluten, you can also make another famous Southern Chinese dish: four joys roasted gluten.

4. Step 4

Step 4
Allow the washed starch mixture to settle for 7-8 hours (preferably overnight, as the lower temperature helps prevent spoilage). Carefully pour out the clear water on top, then stir the remaining starch mixture evenly. Use a spoon to scoop it into a shallow metal pan, then steam it in a boiling pot for 2-3 minutes, or until the surface forms large bubbles. Remove it from the heat and cool it in an ice water bath, then invert it onto a plate to form a sheet. Repeat the process with the remaining starch mixture and cut it into strips.

5. Step 5

Step 5
Prepare side dishes according to your personal taste. It is said that authentic Shaanxi liangpi must include celery, carrots, and cucumbers.

6. Step 6

Step 6
Fry chili pepper fragments in oil until fragrant (slightly charred for a more authentic flavor), then add soy sauce and vinegar to make the sauce. You can also add some garlic mince (which has antibacterial properties in summer).

7. Step 7

Step 7
Finally, place the liangpi in a bowl, add some gluten, side dishes, and pour the sauce over it. A delicious and authentic Shaanxi liangpi is now ready to eat.

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