




Liang pi from scratch - a lot of effort but delicious
Takes a day to make including washing dough to release the gluten which is then steamed to create beautiful spongy steamed gluten.
The starch water has to rest for 6 hours and then the noodle sheets are steamed individually for a few minutes which takes about an hour.
However when assembled with beansprouts, cucumber, garlic water, chilli oil, soy sauce and black vinegar it's one of the most delicious cold noodles.
A day's prep eaten in 5 mins 😋