Spicy Cold Skin Noodles (Liangpi)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cold skin noodles with wheat gluten, bean sprouts, and cucumber dressed in a spicy, tangy sesame sauce with Sichuan pepper. Refreshing and perfectly suited for hot summer weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 cup chili oil ((or to taste; preferably homemade))
- 2 teaspoons Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon Sichuan peppercorn powder
- 1/2 teaspoon sugar
- 1/4 teaspoon salt ((or to taste))
- 2 cloves garlic ((smashed and finely minced))
- 200 g fresh liangpi noodles ((about 8 ounces; can substitute 100g dried wide rice noodles or mung bean noodles))
- 1 1/2 cups bean sprouts
- 100 g wheat gluten ((can substitute tofu puffs if you're avoiding gluten))
- 1/4 cup cilantro leaves
- 1 small cucumber ((julienned))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1025mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 471mg
- Calcium
- 171mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1025MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.