Liang Pi (Chinese Cold Noodles)

Prep Time: 1h (plus resting and soaking time) | Cook Time: 45m | Servings: 4

Ingredients

Seitan Ball And Noodles

• 450g plain flour
• 1/2 tsp salt
• 1 cup water, for dough
• 5L water, for 'washing'
• 2/3 cup water, for noodles

Chilli Oil And Serving

• 1/4 cup Sichuan peppercorn chilli oil
• 2 tsp chinkiang vinegar
• 1/2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp Sichuan pepper powder
• 1 tsp sugar
• 1/2 tsp msg
• 2 cloves garlic
• 1 cucumber, julienned
• 1 cup beansprouts, blanched for 30 seconds

Instructions

In a large bowl, mix 450g plain flour with ½ tsp salt and 250ml water to form a rough dough. Let it rest for 10 minutes to relax the gluten, then knead into a smooth dough ball. Cover with 3 cups of water and let it sit for 5 minutes.

Wash the dough by squishing it in the water for about 2 minutes to extract the starch. Pour the water into a large bowl - this will be used to make the noodles.

Repeat the washing process 5-6 times, adding 2 cups of water each time, until the water becomes mostly clear. Always reserve the starchy water in the same bowl. The dough might break apart early on - just press it back together.

Once you're left with a small ball of gluten (pure protein), cover and refrigerate it for a few hours or overnight.

Mix the reserved starchy water (some of the starch may have settled). Strain to remove any dough bits, then let it sit for 6-8 hours or overnight for the starch to settle fully.

Steam the refrigerated gluten for 30 minutes to aerate. Once cool, slice it into small, bite-sized pieces.

Carefully pour off most of the water from the rested starch bowl, keeping the thick white water and solid starch at the bottom. Mix until smooth.

Combine 300g of the starchy liquid with ⅔ cup of water and a pinch of salt.

Set up a steamer and lightly oil a small flat baking tray that fits inside. Ladle in a thin layer of batter and steam for 1.5-2 minutes.

Transfer the tray to a bath of ice water and cool for 1 minute. Brush the top of the noodle sheet with oil, gently remove, and transfer to a greased plate. Repeat until batter is finished. Slice the noodle sheets once cooled.

Toss the noodles with your preferred sauce and top with the steamed protein, blanched bean sprouts, chopped cucumber, and fresh coriander. Serve cold and enjoy!