It genuinely pains me how UNDERRATED Northeastern Chinese food is. Da la pi (大拉皮) is one of the most iconic dishes in Dongbei cuisine. It’s traditionally made with wide potato noodles, which is kind of niche and hard to find in the US… So instead, we’re making rice paper noodles!
These noodles are thick and chewy, and don’t require any cooking. They literally take 2 minutes to make. Honestly, the most time-consuming part of this dish is just prepping the individual ingredients (shredded chicken, egg, and veggies). This recipe uses my shredded chicken breast recipe, which you can find here.
But trust, it’ll be worth it. You’ll end up with this creamy, garlicky, refreshing noodle salad that has the perfect balance of chew and crunch.
Rice Paper Da La Pi (大拉皮)
Thick, chewy rice paper noodles are tossed with crunchy fresh vegetables and a garlicky sesame sauce with just a hint of spice. It's creamy, refreshing, satisfying, and ready in under 30 minutes.
Ingredients
Rice paper noodles:
Sauce:
Instructions
Preparing individual ingredients:
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Heat a little oil in a pan over medium-high heat. Add the shredded chicken breast, using a spatula to separate the pieces. Cook for 2-3 minutes per side, until fully cooked through. Set aside.
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In the same pan, add a bit more oil and pour in the beaten eggs. Let cook undisturbed for about 1 minute, then flip and cook for another 30 seconds. (You may have to do this in two batches if you’re using a small pan.) Let cool slightly, then roll up and slice into thin strips.
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Thinly slice the cucumber, carrot, and red cabbage.
A mandolin makes this quick and even. Just be careful! -
Lay out the shredded cucumber, carrot, red cabbage, and egg strips on a large serving plate.
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In a small bowl, combine all the sauce ingredients until smooth. (You may need to add more or less water depending on the consistency of your tahini or sesame paste.)
Assembly:
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Fill a shallow bowl or plate with room temperature water. Stack 4 rice paper sheets together and fully submerge them, smoothing out any air bubbles, until softened (about 15-20 seconds).
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Place the softened rice paper to a cutting board and slice into strips, about 1-inch wide. Brush lightly with sesame oil to keep the strips from sticking together. Repeat with the remaining rice paper.
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Add the rice paper noodles to the serving plate. Top with the cooked chicken, drizzle with the sesame sauce, and garnish with cilantro.
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Toss everything together and serve immediately. Enjoy!
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 334kcal
- % Daily Value *
- Total Fat 14g22%
- Sodium 693mg29%
- Total Carbohydrate 31g11%
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe uses my shredded chicken breast recipe, which you can find here.
This dish can be made completely gluten-free! Just be sure to use gluten-free soy sauce, and subtitute the black vinegar for rice vinegar (black vinegar typically contains gluten).
