Our homemade wheat gluten 麵筋 post is a popular one, many of our readers enjoying the magic of making delicious wheat gluten, also known as seitan or kao fu, from just washing the starch out of a simple flour and water dough.
One recurring question that comes up, however, is what to do with all the starch that is washed out when making wheat gluten? Well, here's the answer! With all that goopy leftover starch and a good bit of effort you can make these Liangpi Cold Skin Noodles 凉皮: thin, white, smooth noodles that have a delightfully chewy texture and a neutral taste that is perfect for absorbing the flavors of the sauces it's mixed with.
Once the homemade Liangpi Noodles are made they are traditionally mixed with thinly sliced vegetables and various aromatics then tossed with a kick ass sauce of soy sauce, vinegar, sugar and chili oil. If you like yummiliciously flavorful cold noodles then you're in for a treat!
