Lunch · 25 min · chinese

Liang Pi Cold Skin Noodles

If you like liang pi noodles, you’ll love this Chinese lunch — 25 minutes from craving to table. The macros do the talking: 10g protein, 58g carbs, and 14g fat in every 380-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 1 lb Liang pi noodles
• 1 Cucumber
• 1 cup Bean sprouts
• 2 tbsp Chili oil
• 2 tbsp Black vinegar
• 1 tbsp Light soy sauce
• 3 cloves Garlic
• 2 tbsp Sesame paste
• 1 tsp Sugar

Steps

1. Blanch the bean sprouts 1 minute and chill in ice water so they stay crunchy. Julienne the cucumber into matchsticks.
2. Whisk the sesame paste with warm water a spoonful at a time until it turns pourable, then whisk in the vinegar, soy, chili oil, garlic, and sugar.
3. Rinse the liang pi noodles in cold water and drain well. They should be slippery and cool.
4. Toss the noodles with the sauce, cucumber, and sprouts until every strand is coated. Taste and adjust — it should be sour, spicy, and nutty all at once.
5. Serve cold. This is Shaanxi street food built for hot days: bracing, chewy, and gone in minutes.

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