Liang Pi (xinjiang Style Cold Noodles)
Liang Pi, also known as Xinjiang Style Cold Noodles, is a refreshing and flavorful dish from the Xinjiang (Uyghur) cuisine. This dish features cold, chewy noodles topped with a tangy, spicy sauce, making it a perfect choice for a hot summer day.
Ingredients
- 500g wheat flour noodles
- 1 cucumber, julienned
- 2 carrots, julienned
- 3 green onions, finely chopped
- 1/4 cup soy sauce
- 2 tbsp Chinkiang vinegar
- 2 tbsp chili oil
- 1 tbsp sesame oil
- 1 tbsp sugar
- Salt to taste
Instructions
- Boil the noodles according to package instructions, then rinse with cold water and set aside.
- In a large mixing bowl, combine the julienned cucumber, carrots, and chopped green onions.
- In a separate bowl, mix together the soy sauce, Chinkiang vinegar, chili oil, sesame oil, sugar, and salt to make the dressing.
- Pour the dressing over the vegetables and mix well.
- Divide the cold noodles into serving bowls and top with the vegetable mixture.
- Garnish with additional green onions and serve cold.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Mixing bowl Serving bowls
Tools
Cutting board Knife Large pot
Serving suggestions
Serve Liang Pi with a side of pickled vegetables and a cold beverage for a complete meal.
Tips & tricks
For a spicier kick, add more chili oil to the dressing. Adjust the seasoning according to your taste preferences.
Cost
$10