Laphing
Veg
Vegan
A popular street food in Sikkim, laphing features cold mung bean noodles served with a spicy, tangy sauce, perfect for a refreshing snack.
Cuisines
Sikkimese
Best for
Snacks
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | water |
| 1 tablespoon | soy sauce |
| 1 tablespoon | chili oil |
| 1 teaspoon | vinegar |
| 1 teaspoon | sesame oil |
| 1 teaspoon | minced garlic |
| 1 teaspoon | minced ginger |
| 1 teaspoon | Sichuan peppercorns |
| 1 small | cucumber (julienned) |
| 1 pinch | salt |
Instructions
- 1 In a bowl, mix the all-purpose flour with water until smooth to make a batter.
- 2 Pour the batter into a shallow dish and steam for about 5-7 minutes until set.
- 3 Once cooled, cut the steamed batter into thin strips.
- 4 In a small bowl, mix soy sauce, chili oil, vinegar, sesame oil, minced garlic, minced ginger, and sichuan peppercorns to make the sauce.
- 5 Toss the laphing strips with the sauce until well coated.
- 6 Add the julienned cucumber and a pinch of salt, and mix well.
- 7 Serve the laphing chilled or at room temperature.
Tips
For an authentic touch, adjust the spice level by varying the amount of chili oil and sichuan peppercorns.