Liang Pi (Chinese Traditional Wheat Starch Noodles and Seitan)

Name: Liang Pi (Chinese Traditional Wheat Starch Noodles and Seitan)
Cuisine: Chinese
Ingredients: 450g plain flour; 1/2 tsp salt; 1 cup water, for dough; 2.5L of water, for ‘washing’; 2/3 cup water, for noodles; For 200g fresh noodles (made in this recipe; 1/4 cup sichuan peppercorn chilli oil; 2 tsp chinkiang vinegar; 1/2 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp sesame seeds; 1 tsp Sichuan pepper powder; 1 tsp sugar; 1/2 tsp salt; 1/2 tsp MSG; 2 cloves garlic; 1 cucumber, julienned,; 1 cup beansprouts, blanched for 30 seconds

6 steps

With this recipe you can make slippery rice-noodle-like noodles and extract tofu-puff-like pieces of protein from the same bag of all-purpose-flour! A traditional Chinese cold noodle dish which is also my all time favourite.

Updated at: Thu, 17 Aug 2023 12:01:39 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

132

High

Nutrition per serving

Calories1160.9 kcal (58%)

Total Fat33.7 g (48%)

Carbs183.5 g (71%)

Sugars4.5 g (5%)

Protein29.1 g (58%)

Sodium998.3 mg (50%)

Fiber7.7 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

SEITAN BALL AND NOODLES

450gplain flour

½ tspsalt

1 cupwater

for dough

2.5 Lwater

for ‘washing’

⅔ cupwater

for noodles

CHILLI OIL AND SERVING

¼ cupsichuan peppercorn chilli oil

2 tspchinkiang vinegar

½ Tbspsoy sauce

1 tspsesame oil

1 Tbspsesame seeds

1 tspSichuan pepper powder

1 tspsugar

½ tspsalt

½ tspmsg

blanched for 30 seconds

Instructions

DOUGH PREP

Step 1

Make a scrappy dough ball with 450g plain flour, 1/2 tsp salt and 250ml water. Rest for 10 minutes so it becomes easier to knead. Then knead into a smooth ball, then rest for 30 minutes. Cover with 3 cups of water and let sit for 5 minutes.

WASHING

Step 2

Time to wash! Squidge the dough ball around for 2 minutes in the water, squeezing as much starch out as possible - then pour the water into a very large bowl (this will be the starch for your noodles!). Repeat the ‘washing’ process about 5-6 times until the water becomes much clearer, covering with 2 cups of water each time, and always reserving the starchy water. The dough may break apart slightly in the first few rounds but you can stick it back together.

RESTING

Step 3

You’ll be left with a little ball of pure protein (gluten!!) - refrigerate for at least a few hours, or overnight, covered. Mix the the starchy liquid as some starch may have already settled, then strain to remove any small dough pieces. Let the water sit for at least 6-8 hours, overnight is best for starch to settle at the bottom.

PROTEIN

Step 4

Steam protein for 30 minutes to aerate! Once cool slice into small pieces.

NOODLES

Step 5

Pour off most of the water, (or save to water your plants) and keep most of the starchiest white water AS WELL AS the settled starch which will have solidified at the bottom. Mix til smooth and no lumps! Mix 300g starchy water with 2/3 cup of water and a pinch of salt. Prepare a large tray of cold/ice water. Set up a steamer and use a small baking pan that can fit inside. Grease the pan with a little oil. Mix the new mixture well and ladle a thin layer of batter into the pan, steaming for 1.5-2 mins, then place on top of the cold water to cool for 1 minute. Brush top with oil and gently remove from pan onto a greased plate. Repeat and slice noodles when cold.