Qinzhen Rice Noodles (Mipi)
A famous snack from Shaanxi, Qinzhen rice noodles are smooth, springy, and fragrant, served with a tangy spicy dressing that awakens the appetite.
Ingredients
14 items- Long-grain rice 500g
- Water as needed
- Salt a pinch
- Cooking oil as needed
- Mung bean sprouts 100g
- Cucumber 1
- Garlic 4 cloves
- Aged vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Chili oil 1 tbsp
- Sesame oil 1 tsp
- Sichuan pepper oil 1/2 tsp
- Sugar 1/2 tsp
- Crushed peanuts to garnish
Nutrition
Steps （6 steps）
Rinse the rice and soak in fresh water for at least 4 hours until grains crush easily between fingers. Drain well.
Place soaked rice in a blender with about 300ml water; blend into a smooth batter. Strain, let rest for 30 minutes, then pour off the water layer on top, keeping the thick sediment. Add a pinch of salt and stir.
Bring water to a boil in a steamer. Brush a flat plate with oil, pour a ladle of batter and swirl to coat the bottom. Place in steamer, cover, and steam over high heat for 2-3 minutes until the batter becomes translucent and blisters. Remove and cool in cold water.
Peel the cooked sheet off the plate, lay it on a cutting board, roll up and slice into 1cm-wide strips. Gently separate the strips.
Blanch bean sprouts in boiling water for 30 seconds, drain and rinse under cold water. Julienne the cucumber. Mash garlic with a little water to make garlic water.
In a large bowl, combine rice strips, bean sprouts, and cucumber. Add vinegar, soy sauce, garlic water, chili oil, sesame oil, Sichuan pepper oil, and sugar. Toss well, top with crushed peanuts, and serve.
Tips
The batter should be neither too thick nor too thin; adjusting water is key to achieving the right texture. Ensure the steaming plate is evenly greased to prevent sticking. Let the cooked sheets cool completely before peeling. Vary the sour-spicy dressing to suit your taste.
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