If you've made my washed flour seitan, you will probably have a large amount of starchy water to use! Allow that water to rest in the fridge for at least 4 hours for the water to separate from the starch.

Pour off that water and use a shallow spoon to try and get as much of the water out of the separated liquid. Once you've gotten as much water out as possible, give the whole mixture a stir to incorporate the starch that has settled at the bottom.

Bring a wok of water (about 2 inches of water) to a simmer and cover with a lid. This wok needs to be large enough for you to fit your non-stick cake pans to steam inside while floating on the water. The larger your wok, the easier it is for you to remove the pans.

Prepare your pans with a small about of oil to prevent the noodle sheets from sticking.

Fill your sink with cold water to cool your noodle pans so you can remove the noodle sheets easier.

Make the Chili Oil

In a small pot, bring 1 cup of vegetable oil to medium heat. Once shimmering and heated through (about 350-375F/180-190C), pour over spice mixture (in a metal bowl) of ginger, cassia bark/cinnamon, star anise, bay leaves, szechuan peppercorns, and chili flakes.

Allow to sizzle for at least 5 minutes or until you start to see some of the spices begin the burn, then carefully strain the spice mixture and allow to cool. It is VERY HOT.

Allow to cool before transferring to a clean jar to store on the counter to use as a topping for noodles, ramen, soft tofu, whichever!

In a mixing bowl, add 500 mL of the separated wheat starch liquid and 1/4 tsp salt. Add between 125 mL to 250 mL of water (depending on how much water you were able to remove from your liquid, and also how firm or chewy you want your noodles to turn out). The more water you add, the softer and more tender your noodles will be. The less water you add, the firmer your noodles will be.

Traditional Liang Pi noodles tend to be firmer, I typically use a 2:1 ratio of wheat starch liquid to water, but you could make it firmer at 3:1 or 4:1. Start off with less liquid and adjust as you make the noodle sheets.

Give the batter a good stir before pouring into your pan. Add about 1/3 cup of the batter to your greased/oiled nonstick pans, then balance the pan in your wok of simmering water. Cover with a lid and cook for about 3-4 minutes until the noodle sheet is cooked through.

The noodle should be firm to the touch and not stick to your finger if you poke it, and you'll see air bubbles forming beneath the noodle sheet once it's cooked through.

Carefully remove the pan from the wok and float on top of the sink of cold water to cool.

Repeat steps 1-2 with the second non-stick pan.

Your pan in the sink should be cooled by now, remove from the water, and brush the top of the sheet with a bit of vegetable oil. Use a spatula to remove the noodle sheet then set on a cutting board.

By now, your second pan in the wok should be done cooking. Remove and transfer to the sink to cool.

Repeat until all your batter is used up!

Chop up the noodles to be 1/4-1/2 inch thick (to your preference).

Mix up the sauce by combining soy sauce, Chinese black vinegar, and spicy oil.

Top your noodles with 2-3 tbsp of the sauce, sliced cucumber, scallions and sliced seitan. Top with toasted sesame seeds (also I love adding some white pepper on top too). Enjoy!