COLD SUMMER NOODLES – Májiàng liángpí

18 August 2016

Májiàng liángpí

During my time in Bejing I loved eating májiàng liángpí (麻酱凉皮)! As soon as the summer sun started spreading it’s warmth the street vendors hit the streets to offer some refreshments to the melting folks around them. There are many different versions of liángpí (literally cool skin), but they all consist of cold (translucent) noodles and a sauce. My fav is of course májiàng liángpí, cold noodles with julienned vegs and a creamy sesame based sauce on top. These cold summer noodles ar so yum and refreshing, therefore perfect for hot summer days.

There’s not a lot to this recipe, noodles, fresh veggie strips and sauce but the flavors are great. I love the flavor that the làjiāo (辣椒) aka spicy chilly oil ads to it. Don’t worry the sesame sauce will take most of the burn away, it’s really not that spicy.

Now I will spare you the effort of making your own noodles, not because it’s super hard to do, but mostly because it’s very time consuming. I will say that fresh liángpí are of course amazing. Very soft and slippery, chewy but not tough… hmm maybe you should give it a try after all. If you’re willing to go the extra mile, try out this or this recipe and let me know how it turned out. But anyway, we’re taking the easy route with ready made rice noodles. You can also substitute with udon if that’s more to you’re liking.

The simplest version of this dish is just noodles and sauce. The more you add the more filling it gets but personally I cannot do without cucumber and coriander. All the other stuff is optional.

Ingredients (serves 4)
400 gr flat rice noodles
julienned cucumber
bunch of coriander, roughly chopped
julienned carrot (optional)
fried tofu strips (optional)
blanched bean sprouts (optional)
chopped spring onions (optional)
4 cloves of garlic
5 tbsp black chinkiang vinegar
2 tbsp light soy sauce
1 tbsp sugar
1 tbsp sesame oil
200 ml vegetable stock
4 tsp làjiāo (辣椒) aka spicy chilly oil
4-8 tbsp sesame paste

Directions
Soak the noodles in cold water for about 30 min. Then replace with boiling hot water and leave to soak until just past al dente. Drain and place in ice cold water.
Prepare the sauce by processing garlic, vinegar, soy sauce, sugar and sesame oil in a food processor. Then mix together with the vegetable stock.
Drain noodles and mix with làjiāo, plate up and top with sauce, cucumber, coriander and a generous spoon of sesame paste.
Now dig in and prepare to be swept away to hot summer days in Beijing ;)

If you liked this recipe, be sure to check out my other recipes here.

You Might Also Like

No Comments

Leave a Reply