Liang Pi: Cold skin noodles (凉皮)

Step 1

Mix flour, water and salt until smooth. Through a sieve, pour the mixture into a bowl then cover with cling film. Keep refrigerated for at least 8 hours or overnight.

Step 2

Remove the bowl from the fridge. You will see a layer of clear water on top. Carefully spoon out the water, then stir the batter very well.

Step 3

Brush a thin layer of oil onto a small, light baking tray / sheet pan (see note 1). Pour in some batter to thinly cover the tray.

Step 4

Bring water to a boil in a wok (or a deep frying pan) over a high heat. Gently place the tray on the water to float. Cover with a lid. Cook for around 2 minutes until you see bubbles appear and the noodle is not sticky when touched by hand.

Step 5

Remove the tray and float it on cold water (e.g. in a sink) to cool. Peel the noodle off the tray then transfer to a chopping board. Brush a thin layer of oil on its surface. Repeat the procedure to finish the rest of the batter. Lay noodles one on top of another (see note 2).

Step 6

Put Chinese cinnamon, star-anise, bay leaf, fennel seeds, Sichuan peppercorn and water in a sauce pan. Simmer for 5 minutes then add corn starch and water mixture. Remove from the heat when it becomes a bit thick. When completely cool, discard all the spices then add black rice vinegar and minced garlic.

Step 7

Slice the noodles into strips of desired width then put into serving bowls. Garnish with cucumber, coriander, fresh chilli (if using) and sesame seeds. Pour the cooked sauce, Chinese chilli oil and sesame oil on top.