Description
Originally Chinese Shaanxi's 'Liangpi' that spread to Tibet, further uniquely evolving in Kathmandu, Nepal (around Boudhanath), featuring intense heat and sourness as a cold noodle dish. Smooth, jelly-like thick yellow (or white) noodles made from mung bean starch, eaten with a sauce of soy, black vinegar, massive chili oil, and garlic water.
Restaurants serving Laphing
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mung bean starch
- Soy sauce
- Black vinegar
- Homemade chili oil(chili paste)
- Garlic
- Cilantro
Instructions
- [Authentic Recipe]
- [Noodle (Jelly) Prep]: Add water to mung bean starch (or wheat starch), cook and knead until paste-like, pour into a tray, cool and set (this is the shining yellow Laphing dough).
- [Sauce Prep]: Mix soy sauce, black vinegar, homemade chili oil, salt, sugar, intense garlic water, and Sichuan pepper (or Timur).
- [Finish]: Cut set dough thick like fettuccine, put in a bowl, toss with sauce, top with scallion, cilantro, and smashed instant noodles (Wai Wai).
Learn more Spice, substitutes, tips
Key spices
Chili oil(Chili paste)、Black vinegar、Garlic water、Timur(Sichuan pepper)
Substitutes at Japanese supermarkets
Slice JP 'Tokoroten', 'Kuzukiri', or 'Block Konjac' into long strips and toss with ultra-spicy sauce
Pairing
Wai Wai noodles (smashed raw as topping) / Cold Water
Trivia
Triggered into a massive trend by Tibetan refugees selling it around Boudhanath, Kathmandu's largest stupa. Now the champion of Instagrammable summer street foods that Nepali youth (esp. high school girls) buy after school alongside 'Pani Puri'.
Eating tips & etiquette
The noodles slip like jelly, so use a spoon and fork to scoop from a small bowl, slurping while thoroughly coating them in the ultra-spicy sauce.
Allergen
Wheat/Soy (Soy sauce)