Sikkim Laping Spicy Cold Noodle Tibetan Version Gangtok Street

Method

1. 1

   Prepare starch noodle sheet: dissolve starch in cold water.

2. 2

   Pour into a non-stick pan over medium heat, stirring constantly until the mixture turns from white to translucent and thickens to a smooth gel — about 3 to 4 minutes.

3. 3

   Pour immediately onto a lightly oiled flat plate. Spread to 5 mm thickness. Cool completely then refrigerate 20 minutes until fully set.

4. 4

   Cut the set sheet into strips 2 cm wide.

5. 5

   Make the sauce: whisk chilli oil, minced garlic, soy sauce, vinegar, sesame oil, sugar and water until combined.

6. 6

   Arrange cold noodle strips in a bowl. Pour sauce generously over the top.

7. 7

   Top with toasted sesame, spring onion and coriander.

8. 8

   Serve immediately — eat by tossing before eating.