← Replies in Liang Pi (Chinese Traditional Wheat Starch Noodles and Seitan) Recipe

Shelby· last year

Made it! I think the key ingredient is patience… the wheat starch noodles were perfect, lovely texture and taste. My protein could have turned out a bit better but it was still great, and paired well with the sauce. Next time I try this recipe I will share pictures!

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Liz Miu· last year

So glad you had success Shelby! You're so right about the patience - the more rounds of 'washing' you do with more squeezing and massaging of the dough, the more spongey the protein will become! Thank you for taking the time to come back and review this recipe also - I super appreciate it and look forward to any hhotos in the future! 💛