Spicy Cold Liangpi Noodles w/ Char Siu Seitan
Finished dish
The first time, my noodles got all bus up
‘Das one good sear
Ready ‘fo eat? Shooooots
Noodle dressing
Aloha friends. I’ve been making seitan a lot lately and have been pleasantly surprised to see so many of you also like to make it! Someone had asked me if there was a way to reduce waste while making seitan. There is! Enter liangpi noodles, which are a wheat starch noodle that can be made from the leftover starch that’s washed out from your batch of seitan (washed flour method).
Why You'll Love This Recipe
Cold noodles, warm glazed seitan, and a smoky chili oil make this one ‘ono plate. It's make-ahead friendly too, since all of the components hold well in the fridge. There is also a certain satisfaction that comes from making your own noodles from scratch.
Ingredients You'll Need
For the liangpi noodles:
Wheat starch, preferably from your washed seitan batch
Water
Neutral oil, for steaming the noodle sheets
For the char siu seitan:
1 batch washed flour seitan (recipe here)
Hoisin sauce
Chinese five spice
Soy sauce
Molasses or agave
For the noodle dressing:
chili oil
soy sauce
Chiankiang vinegar
Toppings:
thinly sliced scallions
sesame seeds
How to Make Liangpi with Char Siu Seitan(Step-by-Step)
1. Make the liangpi noodle sheets. Mix wheat starch with water into a thin batter. Steam thin layers in an oiled pan until translucent and set, then cool and slice into wide noodle strips.
2. Prep your char siu seitan. Whisk together the hoisin sauce ingredients. Slice your washed flour seitan into thin strips. Sear in a pan with some oil, then add the sauce and cook until glazed and caramelized.
3. Build the dressing. Whisk together the black vinegar, chili oil, garlic, and soy sauce until combined.
4. Assemble. Toss the noodles in the dressing first, then plate with sliced char siu seitan on top. Finish with scallions and sesame seeds.
Frequently Asked Questions (FAQ)
Can I make liangpi noodles without wheat starch? Wheat starch gives liangpi its bouncy, chewy texture, so it's tough to fully replicate with substitutes. However, I imagine that you could also substitute with thick rice noodles.
Is char siu seitan actually vegan? Yes! However, it’s not gluten-free, so be careful!
How long do the noodles keep in the fridge? Undressed noodles keep about 3 days refrigerated. I'd dress only what you're eating that day so they don't get soggy.
What can I use instead of chinkiang black vinegar? A mix of balsamic and rice vinegar can work in a pinch!
Spicy Cold Liangpi Noodles w/ Char Siu Seitan (vegan)
Ingredients:
Liangpi Noodles:
separated wheat starch from washed flour batch
water
neutral oil, as needed
Char Siu Seitan:
1 batch washed flour seitan (recipe here)
1/3 cup hoisin sauce
¼ cup molasses or agave
¼ cup soy sauce
3 tablespoons sake
1 teaspoon Chinese five-spice powder
Noodle Dressing:
Equal Parts:
chili oil
black vinegar
soy sauce
Method:
1. Make the liangpi noodle sheets:
Mix wheat starch with water into a thin batter. In a large pot, steam thin layers in an oiled pan until translucent and set, then remove the pan and cool the noodles over ice water. Place on a plate and slice into wide noodle strips. Use some extra oil to prevent the noodles from sticking together.
2. Prep your char siu seitan:
Whisk together the hoisin sauce ingredients. Slice your washed flour seitan into thin strips. Sear in a pan with some oil, then add the sauce and cook until glazed and caramelized.
3. Build the dressing.
Whisk together the black vinegar, chili oil, garlic, and soy sauce until combined.
4. Assemble.
Toss the noodles in the dressing first, then plate with sliced char siu seitan on top. Finish with scallions and sesame seeds.
