Liang Pi (Shaanxi Cold Skin Noodles)

Ingredients

• 2 cups all-purpose flour
• 2 cups water
• 1/2 tsp salt
• Oil, for the steaming tray
• 3 tbsp chili oil
• 2 tbsp black vinegar
• 1 tbsp light soy sauce
• 1 tbsp sesame paste, loosened with a little warm water
• 1 garlic clove, grated and mixed with 2 tbsp warm water
• 1 tsp sugar
• 1 cup bean sprouts
• 1 cucumber, julienned
• Chopped cilantro, for garnish
• Roasted peanuts, for garnish

Before you cook

• Whisk the flour, water, and salt into a smooth, thin batter and let it rest, covered, for at least 2 hours or overnight in the fridge.

Steps

1. Oil a round cake pan or shallow steaming tray lightly.
2. Bring a wide pot of water to a rolling boil and set up a steamer.
3. Ladle a thin layer of batter into the oiled tray, just enough to coat the bottom.
4. Swirl the tray so the batter spreads in an even layer.
5. Lower the tray into the steamer and steam for 3 minutes until the sheet turns translucent and bubbles.
6. Lift the tray out and plunge it briefly into a bowl of cold water to loosen the sheet.
7. Peel the cooked sheet off the tray and set it aside on an oiled plate.
8. Repeat the oiling, ladling, and steaming with the remaining batter.
9. Stack the cooled sheets and slice them into 1/2-inch wide ribbons.
10. Blanch the bean sprouts in boiling water for 30 seconds, then drain and cool.
11. Whisk the chili oil, black vinegar, soy sauce, loosened sesame paste, garlic water, and sugar together in a small bowl.
12. Pile the noodle ribbons into bowls with the bean sprouts and cucumber.
13. Pour the sauce over the top and toss well.
14. Scatter cilantro and roasted peanuts over each bowl and serve immediately.