Liangpi

Ingredients

• 2 cups all-purpose flour
• 1 cup water, plus more for washing
• pinch of salt
• 1.5 cups mung bean sprouts
• 1 cucumber, julienned
• 3 garlic cloves, crushed into 2 tbsp water
• 3 tbsp chili oil
• 2 tbsp black vinegar
• 1.5 tbsp light soy sauce
• handful of cilantro, chopped

Before you cook

• Mix the flour, 1 cup water, and salt into a stiff dough, then knead for 3 minutes.
• Cover the dough and rest it for 30 minutes.

Steps

1. Submerge the dough in a bowl of water and knead it underwater, then pour off the cloudy water into a separate large container and refill with clean water.
2. Repeat the kneading and water-changing process 8 to 10 times, collecting all the cloudy water, until the dough left in your hands is a small, elastic ball of gluten and the wash water runs nearly clear.
3. Let the collected starchy water settle undisturbed for at least 4 hours, or overnight, until the starch sinks to the bottom.
4. Pour off and discard the clear water sitting on top, then stir the settled starch into a smooth, pourable batter.
5. Steam the gluten ball over boiling water for 15 minutes until it puffs up, then cool and cut it into small cubes.
6. Ladle a thin layer of the starch batter into an oiled flat pan or plate.
7. Set the pan over a pot of simmering water and steam for 3 minutes until the layer turns translucent and set.
8. Lift the sheet out and cool it briefly in cold water, then peel it off the pan.
9. Repeat with the remaining batter, stacking the cooled sheets.
10. Blanch the bean sprouts in boiling water for 1 minute, then drain.
11. Slice the cooled starch sheets into wide noodle strips.
12. Toss the noodles with the gluten cubes, bean sprouts, and cucumber.
13. Dress with the garlic water, chili oil, black vinegar, and soy sauce.
14. Top with chopped cilantro and serve.