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Chinese

Liangpi (cold skin noodles)

Vegetarian

凉皮 · liángpí

Slippery, translucent noodles made by washing wheat dough to separate its starch, steamed into sheets and dressed with chilli oil, black vinegar, garlic and sesame, with chewy pieces of the leftover gluten.

Liangpi (cold skin noodles) is a Chinese noodle dish from China, ready in about 5 hours 20 minutes and made with all-purpose flour and chilli oil. It serves 4 and is rated advanced to cook.

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Prep
40 min
Cook
40 min
Rest
4 h
Total
5 h 20 min
Serves
4
Level
Advanced
Calories
605

Most of the resting is letting the starch water settle; leaving it overnight in the fridge also works.

Ingredients

4 servings

Dressing

Equipment

Method

  1. Step 1

    Mix the flour, salt and 230 ml water into a firm dough, knead until smooth and rest 30 minutes.

    • 10 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Cover the dough with cool water and squeeze and knead it under the water until the water is milky. Pour the starchy water through a sieve into a bowl and repeat with fresh water until it runs nearly clear. What remains in your hands is the gluten.

  3. Step 3

    Leave the starch water to settle for at least 4 hours. Steam the gluten for 20 minutes, cool, then cut into cubes.

  4. Step 4

    Pour off the clear water on top, stir the starch slurry well and pour a thin layer into an oiled shallow tin. Steam over high heat for 2–3 minutes until it bubbles up and turns translucent.

  5. Step 5

    Float the tin in cold water to cool, peel off the sheet and brush with oil. Repeat with the remaining slurry, stirring it each time.

    • 25 min

  6. Step 6

    Mix all the dressing ingredients. Cut the sheets into wide ribbons and toss with the gluten cubes, cucumber (opens in a new tab), sprouts, dressing and coriander.

    • 5 min

About this dish

Origin
Shaanxi, China · Well documentedMore food from China
Dish
Lunch · Snack · Noodles · Street food
Cooking method
Steamed, No-cook
Taste
spicy (chilli heat), tangy, garlicky, nutty
Diet
Vegan · Dairy-free
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Make-ahead · Street food
Cook more with
All-purpose flour · Chilli oil · Chinese black vinegar · Soy sauce · Garlic · Tahini
Techniques
Steaming · Knife skills · Kneading

Allergens

  • May contain: Peanutsfrom chilli oil
  • Contains: Wheatfrom all-purpose flour, chinese black vinegar, soy sauce
  • Contains: Glutenfrom all-purpose flour, chinese black vinegar, soy sauce
  • Contains: Soyfrom chilli oil, soy sauce
  • Contains: Sesamefrom chilli oil, tahini

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

605 kcal per serving

Estimated

1 serving ≈ 312 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 58%
  • Fat 33%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy605 kcal194 kcal
Protein13.9 g4.4 g
Carbohydrate87.5 g28 g
Net carbohydrate83.2 g26.6 g
Sugars6 g1.9 g
Added sugars1 g0.3 g
Fibre4.4 g1.4 g
Fat22.2 g7.1 g
Saturated fat2 g0.6 g
Trans fat——
Cholesterol0 mg0 mg
Sodium1069 mg342 mg
Salt equivalent2.7 g0.9 g
Vitamins & minerals per serving
Potassium
356 mg
Calcium
82 mg
Iron
6 mg
Magnesium
54 mg
Vitamin A (RAE)
4 µg
Vitamin C
7 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
320 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: sichuan peppercorns, coriander leaves.
  • Chilli oil: Neutral vegetable oil (FDC 172336) used as a stand-in; the chilli solids add little energy.
  • Chinese black vinegar: Balsamic vinegar (FDC 172241) used as a stand-in for Chinkiang/Zhenjiang black rice vinegar; both are dark, aged and slightly sweet.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use two tins and alternate them so one cools while the other steams.

Common mistakes

  • Forgetting to re-stir the starch — it sinks fast and the sheets come out uneven.

Storage

  • Sheets are best the same day; they turn hard in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 6

Reviews & corrections

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