Homemade liang pi cold-skin noodles

Your ingredients

Get ready: Bowl, sieve, two small light solid-base trays, deep lidded pan, tongs and cooling bowl.

• 🍚Noodles: 300 g plain flour
• 🍚Noodles: 700 ml water
• 🍚Noodles: 1 pinch salt
• 🍚Noodles: 1 tbsp cooking oil
• 🥣Sauce: 1 piece Chinese cinnamon/cassia cinnamon
• 🥣Sauce: 1 star-anise
• 🥣Sauce: 1 bay leaf
• 🥜Sauce: 1 pinch fennel seeds
• 🌶️Sauce: 10 Sichuan peppercorns
• 💧Sauce: 120 ml water
• 🍚Sauce: 1 tsp cornflour/potato starch
• 🥣Sauce: 1 pinch salt
• 🍚Sauce: 1-2 tbsp black rice vinegar
• 🥣Sauce: 1-2 garlic cloves
• 🌶️Sauce: 1 tbsp Chinese chilli oil
• 🥜Sauce: 1/2 tsp toasted sesame oil
• 🥣cucumber
• 🥬coriander
• 🌶️fresh chilli, optional
• 🥜sesame seeds

Let’s make it

1. Rest the batter

   Whisk 300 g flour, 700 ml water and a pinch of salt until smooth. Strain, cover and refrigerate for at least 8 hours or overnight.

2. Remove clear water

   Carefully spoon off the clear water that has settled on top, then stir the remaining batter very thoroughly.

3. Cook thin sheets

   With adult help, lightly oil a suitable tray and add just enough batter to cover its base thinly. Float it steadily on gently boiling water in the lidded pan. Cover and cook about 2 minutes until the sheet bubbles and is set. Keep hands out of the steam.

4. Cool and repeat

   Lift the tray with tongs or oven gloves and float its base on cold water to cool. Peel off the sheet with a spatula, brush lightly with oil and repeat, stacking the sheets.

5. Make the dressing

   Simmer the dressing spices in 120 ml water for 5 minutes. Add cornflour mixed with 1 tsp cold water and stir until lightly thickened. Cool, strain out spices, then add salt, vinegar and garlic.

6. Slice and dress

   Cut sheets into strips. Divide into bowls and add cucumber, coriander, optional fresh chilli, sesame seeds, dressing, chilli oil and sesame oil. Toss gently.