Liangpi Noodle Recipe from Shaanxi China

Liangpi essentially means cold skin, even though it has no farm animal goods in it at all. This is a niche meal rising from the Chinese district of Shaanxi, however has now expanded to lots of other locations in China, specifically the central and northern areas.

This is flawless for cooking throughout the summertime because it needs negligible cooking and is finest served cooled or at room temperature. Not every extraordinary and tasty meal is challenging making.
Ingredients:
• Chopped scallions
• Toasted sesame seeds
• 8 oz. buckwheat (soba) noodles
• 2 small cucumbers
• 1 small carrot
Sesame Sauce
• 2 teaspoons vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon chili oil
• Salt and sugar to taste
• 2 1/2 tablespoons sesame paste
• 1 tablespoon unsweetened peanut butter
• 1 1/2 tablespoons sweet soy sauce

Instructions:
1. Simmer the noodles in salted water base on the product directions.
2. Wash and drain in cold running water.
3. Clean all the extra water and reserved.
4. Slice up the cucumbers from top to bottom, into 2 one-halfs.
5. De-seed each half utilizing a little spoon.
6. Slice cucumber right into long, thin strands.
7. Slice the strands right into approx 2 inch sizes.
8. Peel the carrot
9. Cut into long, thin strands.
10. Cut the strands into around 2 inch lengths.
11. Combine all the sesame sauce components together in a bowl.
12. Taste and change base on your choice.
13. In a big blending bowl, spoon good quantities of the sauce into the noodles.
14. Include the cucumber, carrot and scallions and blend all of it together.
15. Cool for approximately 15 mins.
16. Part the noodles right into separate bowls.
17. Spruce up with some more cucumber, carrot plus scallions.
18. Spread with toasted sesame seeds.
19. Take it!