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Shaanxi Liangpi with Garlic Sauce Recipe

Ingredients with Measurements:
- 1 pound wheat starch
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1/4 teaspoon Sichuan peppercorn powder
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped

Special equipment needed:
- Steamer basket
- Large mixing bowl
- Rolling pin
- Sharp knife

Step-by-step instructions:

1. In a large mixing bowl, combine wheat starch, water, and salt. Mix until a smooth dough forms.
2. Place the dough in a steamer basket and steam for 15-20 minutes until cooked through.
3. Remove the steamed dough from the steamer and let it cool for a few minutes.
4. Using a rolling pin, flatten the dough into thin sheets.
5. Cut the sheets into thin strips and set aside.
6. In a small bowl, mix together soy sauce, rice vinegar, chili oil, sugar, and Sichuan peppercorn powder. Set aside.
7. In a pan, heat vegetable oil over medium heat.
8. Add minced garlic and sauté for 1-2 minutes until fragrant.
9. Add the sauce mixture to the pan and stir until well combined.
10. Add the Liangpi strips to the pan and toss until coated with the sauce.
11. Garnish with sliced green onions and chopped cilantro.


- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
- Cooking temperature: Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 50g
- Protein: 4g

Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or potato starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Chili oil can be substituted with hot sauce or red pepper flakes.

Variations:
- Add sliced cucumbers or carrots for a refreshing crunch.
- Top with sesame seeds or chopped peanuts for added texture.
- Use a different sauce, such as a peanut sauce or sesame sauce.

Tips and tricks:
- Make sure to mix the dough well to avoid lumps.
- Use a sharp knife to cut the Liangpi strips for a clean cut.
- 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:
- To reheat, steam the Liangpi strips for a few minutes until heated through.

Presentation ideas:
- Serve the Liangpi with Garlic Sauce in a bowl or on a plate.
- Garnish with sliced green onions and chopped cilantro.

Garnishes:
- Sliced green onions
- Chopped cilantro
- Sesame seeds
- Chopped peanuts

Pairings:
- Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad

Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the Liangpi strips are too thick, flatten them more with the rolling pin.

Food safety advice:
- Make sure to cook the Liangpi thoroughly to avoid any foodborne illnesses.

Food history:
- Shaanxi Liangpi is a traditional dish from Shaanxi Province in China.

Flavor profiles:
- Savory, spicy, and tangy.

Serving suggestions:
- Serve as a main dish or as a side dish.

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Region: Chinese

Taste: Spicy, Tangy, Savory, Garlicky