Laphing Recipe: A Delicious and Spicy Tibetan Street Food

Laphing is a flavorful Tibetan dish made from cold, chewy noodles served with a spicy, tangy sauce. It’s a popular street food in Tibet, Nepal, and parts of northern India. The dish has gained popularity worldwide due to its refreshing taste and unique texture. This Laphing recipe is easy to make at home, and it’s perfect for anyone who loves bold, spicy flavors.

What is Laphing?

Laphing is a cold noodle dish typically made with mung bean starch or potato starch, which gives the noodles their signature chewy texture. It is often served as a snack or appetizer and is known for its bold flavors, combining spicy, salty, and tangy elements. This dish is perfect for a hot day or when you’re craving something refreshing with a bit of a kick.

Ingredients for Laphing

To make Laphing at home, you will need the following ingredients:

For the noodles:

1. 1 cup mung bean starch (or potato starch)
2. 4 cups water
3. A pinch of salt

For the sauce:

1. 2 tablespoons soy sauce
2. 1 tablespoon sesame oil
3. 2 tablespoons chili paste or chili oil (adjust to taste)
4. 1 tablespoon vinegar
5. 1 teaspoon sugar
6. 1 tablespoon garlic, finely chopped
7. 1 tablespoon ginger, finely chopped
8. Fresh cilantro (for garnish)
9. Optional: 1/2 cup chopped vegetables like carrots or cucumber for crunch

Step-by-Step Laphing Recipe

Make the Noodles:

• In a pot, mix the mung bean starch with water and a pinch of salt. Stir well to avoid lumps.
• Heat the mixture over medium heat and keep stirring constantly until it thickens and becomes a clear, jelly-like consistency.
• Once the mixture thickens, pour it into a tray or shallow dish and spread it evenly.
• Let it cool completely in the fridge for about 30 minutes to 1 hour.
• Once the mixture has set, cut it into thin strips to form the noodles.

Prepare the Sauce:

• In a bowl, combine the soy sauce, sesame oil, chili paste, vinegar, sugar, garlic, and ginger.
• Stir well until the sugar is dissolved and all ingredients are evenly mixed.
• Taste and adjust the seasoning by adding more chili paste for spice or vinegar for tanginess.

Assemble the Laphing:

• Take the cold noodles and place them in a bowl.
• Pour the sauce over the noodles, tossing them gently to coat.
• Garnish with fresh cilantro and optional vegetables like carrots or cucumber for extra crunch.

Serve and Enjoy:

• Laphing can be served immediately after mixing the sauce or chilled for an even cooler experience.
• Enjoy this refreshing, spicy dish as a snack, appetizer, or light meal.

Tips for the Perfect Laphing

1. Adjust the Spice Level: If you prefer a milder flavor, use less chili paste or oil. For a spicier kick, increase the amount.
2. Add Vegetables: Adding thinly sliced vegetables like carrots, cucumbers, or even bell peppers gives the dish a crunchy texture.
3. Use Fresh Ingredients: Fresh garlic and ginger make a big difference in the flavor of the sauce.

FAQs About Laphing

1. Can I make Laphing with other starches?

Yes, while mung bean starch is most commonly used, you can also make Laphing with potato starch or even corn starch. The texture will be slightly different but still delicious.

2. Is Laphing vegetarian?

Yes, this recipe is vegetarian, but you can add meat or other proteins if desired.

3. Can I prepare Laphing ahead of time?

Absolutely! You can prepare the noodles and sauce separately and store them in the fridge. When ready to serve, simply combine them.

4. Can I adjust the sauce for a milder flavor?

Yes, reduce the amount of chili paste or omit it entirely for a milder version of the sauce.