Back to 3 servings 480 grams all-purpose flour, about 4 cups 285 grams water, about 1 1/4 cups, added gradually; more for washing 0.5 teaspoon fine salt 300 grams settled starch, from the washing water (see steps) 150 milliliters water, about 2/3 cup, for the batter 2 grams salt, about 1/2 teaspoon, for the batter vegetable oil, for brushing pans and noodles 2 tablespoons Chinese sesame paste, or tahini 1 teaspoon toasted sesame oil 1 tablespoon rice vinegar 1 tablespoon dark soy sauce 0.5 teaspoon ground Sichuan pepper 1 teaspoon ground five-spice 60 grams warm water, about 1/4 cup 2 cloves fresh garlic, grated, for garnish 1 scallion, thinly sliced 1 tablespoon chili oil, per bowl, or to taste cucumber, shredded, optional bean sprouts, blanched, optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Mix the flour, salt and water into a smooth dough. Rest 30 minutes, knead about 5 minutes, then rest 1 to 2 hours.2 Step 2: Submerge the dough in a large bowl of water and knead and squeeze under the water for 5 to 10 minutes, pouring off the cloudy starchy water into another bowl each time. Refill with fresh water and repeat until the water runs nearly clear and only a rubbery gluten mass remains.3 Step 3: Let the strained starchy water settle undisturbed for at least 6 hours, or overnight in the refrigerator, until the starch sinks. Pour off the clear water on top, leaving a thick white slurry.4 Step 4: Steam the gluten mass over medium-high heat for about 25 minutes, until firm and springy. Let it cool, then cut into small cubes for topping.5 Step 5: Stir 300 grams of the settled starch with 150 milliliters water and the 2 grams salt until smooth. Stir well before each ladleful, since the starch settles fast.6 Step 6: Brush a 20 centimeter (8 inch) flat-bottomed round pan with oil. Pour in a thin layer of batter and set it over boiling water in a steamer. Steam over medium heat for 1 to 2 minutes, until the sheet turns translucent and no longer looks wet.7 Step 7: Cool the sheet in a bowl of cold water, then lift it out, brush with oil and stack. Repeat with the remaining batter, oiling the pan between sheets.8 Step 8: Cut the cooled sheets into 2 centimeter (about 3/4 inch) wide strips and separate them.9 Step 9: In a bowl, blend the sesame paste with the sesame oil, rice vinegar, dark soy sauce, ground Sichuan pepper, five-spice and warm water, stirring until the sauce is smooth and pourable.10 Step 10: Divide the noodles and gluten cubes among bowls. Add sesame sauce to taste, then top with garlic, scallion, chili oil and any cucumber or bean sprouts. Serve cool or at room temperature.getsaucepan.com/r/3766af18-9642-5004-a25b-d373b6e2eac9
Cook this in Saucepan Liangpi (Cold Skin Noodles) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
