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Chopsticks lifting up wide, glossy Liangpi noodles coated in a spicy red chili oil sauce

Easy Liangpi Recipe (No-Wash Lazy Version)

A brilliant shortcut to making authentic Shaanxi cold skin noodles. No washing the dough required! Includes substitutions for hard-to-find ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 300 g High-gluten flour About 2.5 cups
  • 3 g Salt About 1/2 tsp
  • 330 g Cold water About 1.4 cups
  • 220 g Boiling hot water About 1 cup
  • 230 g Water For seasoning
  • 0.5 g Fennel seeds Or a pinch of Five-Spice
  • 0.5 g Star anise Whole spice
  • 0.5 g Cinnamon bark Whole spice
  • 0.5 g Sichuan peppercorns Or black pepper + orange peel
  • 0.5 g White cardamom Optional
  • 0.5 g Amomum Optional
  • 0.5 g Bay leaf Whole spice
  • 0.5 g Black cardamom Cracked, seeds removed
  • 15 g Salt For seasoning
  • 10 g Sugar
  • 10 g Light soy sauce
  • 50 g Black vinegar Or Balsamic vinegar + sugar
  • 10 g MSG Optional
  • 50 g Garlic Mashed
  • 200 g Cooled boiled water For garlic water

Method
 

  1. Step 1: Make the Batter
    1. In a large bowl, mix the high-gluten flour and salt.
    2. Add the cold water first and stir continuously until smooth and can be pulled into a string.
    3. Quickly add 220g of boiling hot water and continue stirring. The batter should thinly coat the back of a spoon. No resting time is needed.
    Stirring the no-wash Liangpi batter with cold water until it forms a smooth, stringy consistency.
  2. Step 2: Prepare the Seasoning Water
    1. Boil 230g water with all the spices. Immediately scoop out and discard the spices to avoid bitterness.
    2. Add salt, sugar, soy sauce, black vinegar, and MSG. Let it cool completely.
  3. Step 3: Make the Garlic Water
    1. Mash the garlic (better flavor), add cooled boiled water, and let it sit for 10 minutes.
    Mashing garlic in a stone mortar and pestle for Liangpi sauce, which releases more flavor than chopping.
  4. Step 4: Steam the Liangpi
    1. Brush your steaming pan with a very thin layer of oil before pouring the batter each time.
    2. Pour batter into the pan and swirl to coat evenly. Steam on high heat for 2-3 minutes. Do not open the lid while steaming.
    3. Remove, cool in a cold water bath, peel off the sheet, and brush with oil.
    A steamed Liangpi sheet in a metal pan showing large bubbles on the surface, indicating it is fully cooked.
  5. Step 5: Assemble and Serve
    1. Cut into strips, add cucumber shreds, pour over seasoning water and garlic water. Add chili oil to taste.