Aromatic, spicy, refreshing and incredibly satisfying to eat – Liang Pi ticks all the boxes. It’s easily forgotten that both the noodles and wheat gluten are essentially two byproducts leftover after making and washing a simple bread dough. This recipe re-unites these two elements in a completely new way that is bound to become one of your favourite noodle dishes.
Light, springy and slippery – Liang Pi are unlike your everyday wheat noodles. They are made from the extracted starch of a simple wheat dough and make a unique and surprising addition to a bowl of noodles, especially when served cold. The process takes a little bit of time, but gives you an insight into an ancient Chinese culinary technique.
The sole purpose of this noodle dish is to get you to try out Pixian Doubanjiang (Chilli Broad Bean Paste), a powerful condiment that should have a permanent spot in your pantry.
Suan La Fen (酸辣粉) is an experience for the palette and senses. The slippery noodles together with the spicy and tangy broth turn each mouthful into a fragrant and fun sensation.
On a hot summer’s day, a bowl of cold Mung Bean Jelly Noodles (Liang Fen 凉粉) feels like a much-needed remedy to the heat. Many dishes are a product of their surroundings and these noodles, popular in the Northern parts of Sichuan, are a favourite to combat the humid hot climate. In essence, the noodles consist of 90% water. They are served fridge-cold in a simple, tangy broth with a gentle spiciness from the chilli oil and the characteristic tongue-numbing sensation of Sichuan pepper.
These Sesame Noodles (Ma Jiang Mian) are a popular Taiwanese street food that are traditionally eaten cold amidst the hot and humid climate. In their simplicity, they achieve a perfect balance of sweet, tangy & nutty, creating a deep, rich and satisfying flavour that makes a perfect quick lunch. If you’re in a hurry, you can leave out the garlic and ginger, but taking the extra few minutes to peel and grate both into the sauce takes it to the next level.
These noodles will single-handedly transform the way you look at homemade food. In their simplicity lies an enormous power to let a few aromatic ingredients shine and bring colour to a dish. It is said that they get their name, Biang Biang Noodles, from the sound it makes when the chef slaps the dough onto the worktop while stretching them out.
This is an unapologetic cheat’s recipe. It is by no means an authentic ramen, nor an attempt to substitute tradition by cutting corners. It is merely called cheat’s ramen, because conceptually it gives an idea of what it’s closest to. The tahini, in its nutty richness, adds depth and substance to an aromatic broth that is flavoured and seasoned with white miso, brown sugar, soy sauce, chilli powder, garlic and ginger.