Liang Pi

Instructions

1. 1

   Loosen the noodles

   Separate the liang pi gently with your hands. If the noodles are stiff from the fridge, microwave them for 20 to 30 seconds or steam them briefly until they loosen. Let them cool back down before mixing.

2. 2

   Blanch the vegetables

   Blanch the bean sprouts for 20 to 30 seconds, then rinse under cold water and drain well. If using broccoli, blanch it until just tender, then cool it down too.

3. 3

   Mix the sauce

   In a bowl, mix the sesame paste with 1 tablespoon water until smooth. Add the chili oil, black vinegar, soy sauce, garlic, sugar, sesame oil, Sichuan peppercorn, and MSG or chicken bouillon if using. Stir until combined, adding another splash of water if the sauce is too thick to coat the noodles.

4. 4

   Toss the noodles

   Put the liang pi in a large bowl. Add the cucumber, bean sprouts, broccoli if using, scallion, and most of the sauce. Toss gently so the noodles do not break too much.

5. 5

   Plate and top

   Transfer to a plate or shallow bowl. Add the sliced beef on top, spoon over the remaining sauce, and finish with sesame seeds or cilantro if you want.

6. 6

   Serve

   Serve cold or at room temperature. Mix everything again before eating so the chili oil, vinegar, and sesame paste get into the noodles.