Laping (Spicy Soupy Mung Bean Noodle Roll, Street Style)
チベット街の黄色い悪魔！ニンニク醤油とラー油が絡むプルプル冷製ロール
Description
Tibetan-derived super-spicy street food smearing intense garlic soy sauce and chili oil (red chili paste) on yellow jelly-like flat noodles made of mung bean starch, rolling cylindrical and slicing into rounds.
Restaurants serving Laping (Spicy Soupy Mung Bean Noodle Roll, Street Style)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mung bean starch noodle
- Red chili paste
- Garlic
- Soy sauce
- Black vinegar
- Seifu(Wheat gluten)
Instructions
- [For
- Servings/Ingredients]
- Laping skins (yellow jelly-like flat noodles steaming mung bean starch),
- tbsp special chili paste (red chilies/garlic/oil blended),
- tbsp soy sauce,
- tbsp black vinegar, salt pinch, 100ml cold water (or ice water), cilantro/green onions, Seifu (like soy meat) scraps pinch.
- At stalls in Delhi's Tibetan colony (Majnu Ka Tilla), vendor spreads giant yellow jiggly circular 'Laping dough (jelly flat noodle)' on cutting board.
- Briefly brushes sauce mixing dark soy sauce/black vinegar/salt on surface, further smearing stickily massive homemade red chili paste (garlic/red chili oil) 'like there's no tomorrow'.
- Loosely tops small Seifu scraps (sponge-like like soya chunks) as texture accent.
- Tightly rolls dough from edge into long thin roll (cylindrical) 'swirl-swirl', swiftly cutting into bite-sized rounds with knife 'chop-chop'.
- Arranges round Laping in small plastic vessel, pouring 'cold sour soup' combining soy sauce/vinegar/cold water from above until soaked (*dry version without soup exists).
- Scatter cilantro/green onions to finish. While off-guard by cold smooth jelly noodle texture, violent super-spicy punch of garlic/chili hits throat directly right after—youth-enthusing Tibetan cold noodles.
Learn more Spice, substitutes, tips
Key spices
Red chili、Garlic
Substitutes at Japanese supermarkets
Sheet konjac or Kuzukiri (different shape but as jiggly starch noodle sub)
Pairing
Cold Cola、Sweet Lassi(essential for firefighting)
Trivia
[Hardcore] Cold noodles eaten in Tibet/Nepal demonically modified junkier/spicier for Indian youths on Delhi streets. Yellow is turmeric (or food coloring), white is plain starch. Features 'jiggly, smooth' texture totally different from wheat noodles; a super-trend street food where spicy-loving Indian college girls specifically travel to Tibetan colonies making huge lines.
Eating tips & etiquette
[Unique Eating] Toss one smooth cold round noodle in mouth, neutralizing the intense chili heat chasing after by swallowing entirely with the soaked sour soup!
Allergen
Soy (Soy sauce), Wheat (Seifu)