Liangpi (Wheat Starch Noodles)

Updated at: Thu, 17 Aug 2023 04:59:42 GMT

Step 1

Mix wheat starch into water to make it milky/very cloudy. (Essentially you are rehydrating the wheat starch.)

Step 2

Separate out 300ml of the starch water. Add 150ml fresh water and 2g (½ tsp) salt. Mix until well combined - this is your noodle batter.

Step 3

Bring water to a boil in a steamer (or any pot fitted with a metal vegetable steamer basket). Brush vegetable oil on a square or round cake pan (must be able to fit in your steamer/pot). Pour a thin layer of batter into the oiled cake pan, so that it just covers the bottom. Immediately put the cake pan in the steamer/pot, cover, and steam for 90 seconds to 2 minutes. [Alternatively, you can steam the noodles directly on top of simmering water in a wok with a lid.]

Step 4

Meanwhile, prepare a large bowl of cold water––you can put a few ice cubes in it to make sure it stays cold. Carefully remove the pan from the steamer and set it on the surface of the cold water so it can cool. When the noodle is cool to the touch (it will take about 1 minute to cool), brush the surface with a thin layer of oil, and carefully peel it off the oiled pan using a rubber spatula and your hands.

Step 5

Repeat this process, thoroughly stirring the batter before you ladle it into the pan every single time (the starch rapidly settles, so you have to make sure the mixture is evenly combined each time to get the right ratio of starch to water). Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. As you make your noodles, oil them thoroughly and stack on top of one another.

Step 6

When you run out of batter, measure out another 300g of the starch, and add 150 ml water to make more. You will have about three total batches. If the remaining total starch does not exactly measure 900g, just know that you need about ½ the weight of water to starch. Basically, divide whatever your starch weight is in half, and that is the weight/volume of water you need (when measuring water, 1g = 1 ml).

Step 7

When your noodles are done and cooled, slice them.

Step 8

If you have leftover noodles, transfer them to an airtight container, and refrigerate. They will keep for 2-3 days. Just make sure they're tightly covered, or they can dry out!

Step 9

Using two cake pans (square or round) would make the process go faster, possibly even cutting your time in half!

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