Ingredients with Measurements:
- 1 pound Liangpi noodles
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons sesame seeds
For the Dressing:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chili oil
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
Special equipment needed:
- None
Step-by-step instructions:
1. Cook the Liangpi noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. In a small bowl, whisk together the soy sauce, rice vinegar, chili oil, sugar, sesame oil, garlic, and ginger to make the dressing.
3. In a large mixing bowl, combine the cooked Liangpi noodles, cucumber, carrot, red onion, cilantro, scallions, and peanuts.
4. Pour the dressing over the salad and toss to combine.
5. Sprinkle sesame seeds on top and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve cold
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 16g
- Carbohydrates: 55g
- Protein: 12g
Substitutions for ingredients:
- Liangpi noodles can be substituted with rice noodles or soba noodles.
- Cucumber can be substituted with zucchini.
- Carrot can be substituted with bell pepper.
- Red onion can be substituted with shallots.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add shredded chicken or tofu for extra protein.
- Use different vegetables such as bean sprouts or snow peas.
- Add a splash of lime juice for extra tanginess.
Tips and tricks:
- Make sure to rinse the Liangpi noodles with cold water to prevent them from sticking together.
- Toast the sesame seeds in a dry pan over medium heat for extra flavor.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or dumplings.
Troubleshooting advice:
- If the noodles are too sticky, rinse them with more cold water.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the salad.
Food history:
- Shaanxi Liangpi Salad is a popular dish in the Shaanxi province of China. It is made with Liangpi noodles, which are a type of cold skin noodle made from wheat flour.
Flavor profiles:
- This salad is savory, tangy, and slightly spicy.
Serving suggestions:
- Serve this salad as a refreshing appetizer or as a light lunch.
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Region: Chinese