Cold noodles with black vinegar sauce (liang pi)

Liang pi, or cold skin noodles, is a popular Chinese street food dish, originally from Shaanxi province.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 800 g fresh rice noodles
• 2 Lebanese cucumbers, cut into julienne
• toasted sesame seeds and chopped coriander, to serve

Black vinegar sauce

• 60 ml (¼ cup) sesame paste
• 4 garlic cloves, crushed
• 2 tbsp light soy sauce
• 80 ml (⅓ cup) Chinese black vinegar (chinkiang) (see Note)
• 1 tbsp caster sugar
• 1 tbsp sesame oil
• 2 tbsp peanut oil
• 2 tsp dried chilli flakes
• 1 tbsp rice wine
• 200 ml chicken stock, plus extra, if necessary

Rice noodles are an easy substitute for the wheat starch noodles used in Xi’an.

Instructions

1. To make black vinegar sauce, process all ingredients in a food processor until smooth. Add more stock, if necessary, to achieve a lighter consistency. Season and set aside.
2. Place noodles in a large bowl and pour over boiling water to cover. Stand for 3 minutes, then drain. Cool under running water and drain again. Divide among 4 plates and top with cucumber. Spoon over sauce and serve scattered with sesame seeds and coriander.

Note

• Chinese black vinegar (chinkiang) is available from Asian food shops.

Photography Chris Chen

As seen in Feast magazine, October 2013, Issue 25.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.