Ingredients with Measurements:
- 1 pound of wheat flour
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of chili flakes
- 1 tablespoon of soy sauce
- 1 tablespoon of black vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced carrots
- 1/2 cup of sliced scallions
- 1/2 cup of chopped cilantro
- 1/4 cup of roasted peanuts
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Steamer basket
- Large pot
- Strainer
- Large mixing bowl
- Small mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the wheat flour, water, salt, and vegetable oil. Knead the dough until it becomes smooth and elastic.
2. Divide the dough into small portions and roll each portion into a thin sheet using a rolling pin.
3. Cut the sheets into thin strips and place them in a steamer basket. Steam the noodles for 10-15 minutes until they are cooked through.
4. In a small mixing bowl, combine the Sichuan peppercorns, chili flakes, soy sauce, black vinegar, sesame oil, minced garlic, and minced ginger. Mix well to make the sauce.
5. In a large mixing bowl, combine the cooked noodles, sliced cucumber, sliced carrots, sliced scallions, and chopped cilantro. Pour the sauce over the noodles and mix well.
6. Garnish the noodles with roasted peanuts.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 12g
Carbohydrates: 55g
Protein: 10g
Sodium: 600mg
Fiber: 4g
Substitutions for ingredients:
- Wheat flour can be substituted with rice flour or cornstarch.
- Sichuan peppercorns can be substituted with black peppercorns.
- Chili flakes can be substituted with hot sauce or cayenne pepper.
- Black vinegar can be substituted with rice vinegar or apple cider vinegar.
- Roasted peanuts can be substituted with roasted cashews or almonds.
Variations:
- Add sliced tofu or boiled eggs for extra protein.
- Use different vegetables such as bean sprouts or bell peppers.
- Add sliced meat such as chicken or beef for a non-vegetarian version.
Tips and tricks:
- Make sure the dough is kneaded well to ensure the noodles are smooth and elastic.
- If the dough is too dry, add a little more water. If it is too wet, add a little more flour.
- To prevent the noodles from sticking together, toss them with a little oil after cooking.
Storage instructions:
Store the noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in a large bowl and garnish with roasted peanuts and chopped cilantro.
Garnishes:
Roasted peanuts and chopped cilantro.
Pairings:
Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve with steamed dumplings or spring rolls.
Troubleshooting advice:
- If the noodles are too thick, roll them thinner next time.
- If the noodles are too sticky, add a little more flour to the dough.
- If the noodles are too dry, add a little more water to the dough.
Food safety advice:
Make sure the noodles are cooked through before serving.
Food history:
Shaanxi Liangpi Noodles are a popular street food in Shaanxi Province, China. They are made from wheat flour and are known for their chewy texture and spicy sauce.
Flavor profiles:
The noodles are chewy and slightly sweet, while the sauce is spicy and tangy.
Serving suggestions:
Serve the noodles cold or at room temperature.
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Region: Chinese