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

Photo is pre-sauce since the sauce is the easiest thing to make in this recipe. My takeaways: This is a “no shortcut” kind of recipe and every step is important. The ratio to make the noodles is important to get the right consistency. I used a changfen steamer which worked fairly well, but had to steam a bit longer. The cooling process (ice water bath) is very important. The seitan was excellent texture, but I found the noodles still a bit too gooey so I will need to adjust for this in the future. The sauce is very versatile, I made sure to use plenty of garlic and sesame paste. Chopped peanuts and cilantro would have been wonderful as garnish. It was a lot of work, great for if I were entertaining some vegan friends and wanted to cook them Chinese food, but not something for a weekly rotation. I have A TON of noodles from this batch too, easily 4-6 servings. The seitan was only enough for about 2 people though, so other vegetables such a cucumber should be included for sure if you want to evenly divide for everyone.

1 Likes

Noodle slicing

Allll the noodles

With sauce (less spicy version for my husband)

N· last year

Used a changfen steamer, it worked pretty well, but needed to increase steaming time

N· last year

Some notes on using a changfen steamer that may be helpful for steaming in general: use as little oil as possible, I use a pasty brush, dab it slightly in peanut oil on each side, wipe excess and use only this to oil. I used 3/4 of a ladle for the batter, but the thinner the better. My batter consistency was not perfect so had to use this amount to get a full coverage of the surface. A couple times I forgot to add salt, it made them cook a little less quickly, but tasted vaguely okay. The pinch of salt is better.