Name: White Laphing
Yield: Serves 6–8
Cuisine: Tibetan
Ingredients: Thinly sliced spring onions (scallions), including green tips; Pinch of salt, or to taste; Shredded cucumber; ¼ teaspoon white vinegar; ½ teaspoon Taste Tibet sepen or more to taste; 1 teaspoon sesame oil; 2 teaspoons Chinkiang black vinegar; 3 tablespoons light soy sauce; 7 large garlic cloves, peeled; ½ teaspoon salt; 100 g (3½ oz) mung bean starch; Soy chunks (a couple of handfuls) – optional; Boiled dough strips – optional

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Refreshing laphing is a summertime favourite in Tibet, especially in the towns and cities. Yeshi didn’t come across it until he travelled to the holy Khawa Karpo mountain when he was about twelve, and his abiding memory of this encounter is of his aunt eating as much as she could while the going was good!

These noodles are made from mung bean starch, so they’re naturally gluten-free (if this is im