Sesame Liang Pi “Cold Skin Noodles”

When it comes to liang pi, I still prefer the old-school vinegar-salt mix, followed by a decent spoonful of our chili oil. But I’ve started to appreciate the sesame version as well—not only because it’s tasty, but also because it’s easier to make (see the previous page for a photograph). With this dish, there’s no washing of the dough to get the gluten out, no seitan making. Instead, the liang pi here is softer, not quite as chewy, with a rounder bite