Liang Pi
Serves 2 · Prep: 15 minutes · Cook: 5 minutes · Total: about 20 minutes
Liang pi is one of those dishes I love but have no interest in making from scratch. I know people do it. I respect them. I am not rinsing wheat starch in my kitchen for lunch.
I buy the noodles from Ranch 99, Hmart, or Weee, then spend my effort on chili oil, black vinegar, sesame paste, garlic, and enough cucumber to make the whole plate cold and crunchy. If I have sliced beef, I add it. If there is broccoli in the fridge, that goes in too.
Ingredients
Noodles and toppings
- 1 lb fresh liang pi
- ½ cucumber, julienned
- 1 cup bean sprouts
- ½ cup broccoli florets, blanched (optional)
- 4 to 6 slices braised beef shank, sliced roast beef, or leftover beef
- 1 scallion, thinly sliced
- Cilantro (optional)
- Toasted sesame seeds (optional)
Sauce
- 2 tablespoons Chinese sesame paste or tahini
- 2 tablespoons chili oil with sediment
- 1½ tablespoons Chinkiang black vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon water, plus more as needed
- 1 garlic clove, grated or finely minced
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- ¼ teaspoon ground Sichuan peppercorn (optional)
- Pinch of MSG or chicken bouillon powder (optional)
Instructions
- 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
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
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
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
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
Serve
Serve cold or at room temperature. Mix everything again before eating so the chili oil, vinegar, and sesame paste get into the noodles.
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