Sesame paste, vinegar, chili oil - in grams. The sauce is the dish; the noodles are just a vehicle.
Pick servings, region, noodle type. The card shows sauce ingredients per serving plus total sauce volume.
Liang pi sauce is the entire dish. Recipes give vague 1 spoon each amounts, but Shaanxi vs Sichuan versions are completely different sauces on the same noodles. Shaanxi emphasizes sesame paste; Sichuan emphasizes chili oil.
Anyone trying to recreate the cold noodle they had at a Shaanxi restaurant. Cooks confused why their version tastes too sour or too bland. New Yorkers trying to replicate Xi'an Famous Foods.
The trick is loosening sesame paste with water first. Add water gradually until pourable. Then add vinegar, soy, sugar. Chili oil and garlic come last - they float on top. The total sauce volume gives you a sense of how wet/dry the noodle will end up. Shaanxi version is thicker (less liquid); Sichuan is thinner.
Vinegar matters. Black Chinese vinegar (Chinkiang) is different from Japanese rice vinegar. Use Chinkiang for the authentic flavor. Western rice vinegar is too sweet.
Why is my sauce clumpy? Added sesame paste to oil first. Always loosen with water.
Why too sour? Too much vinegar. Reduce 30%, add more sesame paste.
Where to buy liang pi? Asian grocer, refrigerated section. Or use thin rice noodles as a substitute.