Liangpi Noodles

Liangpi noodles are cool, refreshing, and meant to be shared from one generous bowl. The noodles stay soft and slippery while the garlic vinegar dressing brings sharpness and depth. Crisp cucumber keeps everything light and balanced, cutting through the richness of the sauce. This dish is all about contrast—cool and bold, smooth and crunchy. It’s simple food with strong character, meant for warm days and relaxed tables. Bright, satisfying, and quietly addictive.

Olivia

Liangpi Noodles with Garlic Vinegar & Cucumber

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Liangpi noodles with garlic vinegar and cucumber served cold for a refreshing, family-style vegetarian meal.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 373

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

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• 12 oz liangpi noodles or wide rice noodles
• 1 medium cucumber julienned
• 3 cloves garlic finely minced
• 3 tablespoons rice vinegar or black vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon chili oil optional
• 1 teaspoon sugar
• Salt to taste

Cooking Instructions

 

1. Cook noodles according to package instructions.
2. Drain and rinse under cold water until completely cooled.
3. Transfer noodles to a large serving bowl.
4. Add cucumber on top of the noodles.
5. In a small bowl, mix garlic, vinegar, soy sauce, sesame oil, chili oil, sugar, and salt.
6. Pour dressing over noodles and toss gently until well coated.
7. Serve cold, family style.

Nutrition

Calories: 373kcalCarbohydrates: 75gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 660mgPotassium: 156mgFiber: 2gSugar: 2gVitamin A: 54IUVitamin C: 3mgCalcium: 32mgIron: 1mg

Notes

Use wide rice noodles if liangpi is unavailable.

Adjust vinegar and garlic to taste.

Best served immediately after mixing.

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