The Woks of Life · by Sarah★ 5.0 (5)
How to Make Liangpi
NUTRITION · PER SERVING510M COOK
CAL 14%·PRO 20%
CARBS 53G76% OF CAL
8G FIBER0G ADDED0G INTRINSIC45G OTHER0G TOTAL SUGAR
FAT 1G4% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A technique for making fresh Chinese liangpi noodles from scratch using only flour, water, and salt. The process also yields wheat gluten seitan as a byproduct.
componentchinese🥣 mixer🥧 baking dish🍜 wokdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 450 g all purpose flour ((450g = about 3 ¼ cups; measure by weight for best results))
- 4 g salt ((4g salt = 1 teaspoon))
- 250 g water ((250g water = 250 ml = about 1 cup; will need more for washing/batter))
At a glance
PER SERVING · TIME 510M
CAL 14%·PRO 20%
CARBS 53G76% OF CAL
8G FIBER0G ADDED0G INTRINSIC45G OTHER0G TOTAL SUGAR
FAT 1G4% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 1h
- Sodium
- 260mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 275mg
- Calcium
- 26mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.