Liangpi (Cold Skin Noodles) recipe - ingredients, nutrition and when to eat it
Liangpi is a Chinese noodle dish made with wide, chewy starch noodles tossed with cucumber and bean sprouts in a tangy, spicy dressing of vinegar and chili…
Liangpi is a Chinese noodle dish made with wide, chewy starch noodles tossed with cucumber and bean sprouts in a tangy, spicy dressing of vinegar and chili oil. It’s cool and refreshing, making it perfect for lunch on a hot day or a light dinner.
Chinese · 15 minutes to cook
Nutrition (per 323.5g serving): 287.1 kcal · protein 10.3g · carbohydrate 20.8g · fat 18.8g · sodium 1561.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the liangpi thoroughly so the sauce doesn’t become watery.
Tips: Add the chili oil just before serving for a more pronounced aroma.
Tips: If cilantro is too strong, green onions or water dropwort also work well.
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Ingredients (1 serving)
- Yangjangpi (Chinese jelly noodle salad) — 70 g
- Cucumber — 0.5 pc
- Mung bean sprouts — 60 g
- Carrot — 20 g
- Cilantro — 10 g
- Vinegar — 1.5 Tbsp
- Soy sauce — 1 Tbsp
- Chili oil — 1 Tbsp
- Garlic — 1 tsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp