Spicy cold skin noodles, or liangpi, is a cold noodle dish practically made for hot summer weather. It’s spicy, refreshing on the palate, and very simple to make!
100gwheat gluten(can substitute tofu puffs if you're avoiding gluten)
1/4cupcilantro leaves
1small cucumber(julienned)
Instructions
Combine all sauce ingredients. Taste and adjust seasoning if needed.
Cook the noodles according to package instructions and add to a large mixing bowl.
Steam or blanch the beansprouts and wheat gluten. If steaming, steam for about 5 minutes over high heat. If blanching, you can do so for about 30 seconds. Add them to the bowl with the noodles, along with the cilantro and cucumber.
Pour the sauce into the mixing bowl and toss everything together. Taste once again, and adjust seasonings. Feel free to add more vinegar, soy sauce, salt, chili oil, or sugar to your liking. Serve!
Notes
For the best results with this recipe, we highly recommend using homemade chili oil.