Spicy Sesame Sauce Cold Noodle 400g 1 each

Liangpi (cold noodle soup) is a traditional snack from Northwest China. Made from wheat flour, it's washed, simmered, and steamed to a thickness of approximately 5mm. Topped with shredded cucumber, sesame paste, chili oil, and minced garlic, it boasts a distinctive white, thin, glossy texture, soft texture, and a fragrant aroma. Sesame paste plays a key role, complemented by spices, vinegar, and chili oil, creating a complex, spicy, sour, and sweet flavor.

Lao Li's Restaurant strives to preserve authentic Northwest snacks and promote Northwest culinary culture. Liangpi is a nostalgic remembrance of home, allowing you to savor the authentic flavors of home from afar. We welcome you to purchase and try it!

Tips: It is common for cold noodles to become hard after refrigeration during transportation. This is mainly caused by starch aging and water loss. However, the following methods can be used to restore the soft texture:

Restoration Methods

Soaking in warm water: Soak the cold noodles in warm water at 50-60°C for 30 seconds to 1 minute. Stir gently, then rinse with cold water to restore their elasticity. Be careful not to exceed 60°C to avoid damaging the structure of the noodles.

Natural Reheating: Place the refrigerated cold noodles in a cool, dark place at room temperature for 15-20 minutes to allow them to soften. This is suitable for unseasoned cold noodles to preserve their original flavor.

Microwave Heating: Spread the cold noodles flat in a microwave-safe container or plastic bag, seal the lid, and heat over medium-high heat for about 90 seconds. The noodles will regain 80% of their elasticity.
Steaming: Place the cold noodles on a plate. Once steaming, place them in a steamer and steam over high heat for about 3 minutes. Remove and let cool. The noodles will regain 90% of their elasticity.