By Tarishi Shrivastava
February 7, 2026
Street-style laphing is bold, slippery, spicy, and wildly addictive. Popular among street food vendors in the Himalayas, this chilli noodle dish is all about that heat-and-texture combo. It looks delicious, tastes like it's on fire, and somehow feels refreshingly cool all at the same time. No wonder people just can't get enough of this dish. Here is how to make spicy laphing at home.
For the Base 500g All-purpose flour (Maida) Water (for kneading and washing) ½ tsp Baking powder or yeast (optional, for tender gluten) Pinch of turmeric powder (for yellow color) Cooking oil (for brushing)
For the Sauce ½ cup Red chili powder or flakes (Thai chili recommended for heat) ½ cup Cooking oil 2-3 Bay leaves 1 tbsp Sichuan pepper (Timur) 3-4 cloves Garlic, minced 1 tbsp Ginger, minced 2 tbsp Soy sauce (light & dark mixed) 1 tbsp Vinegar Salt to taste
For Assembling Chopped spring onions Crushed peanuts o
Mix maida with water to form a firm dough. Rest it for 1–2 hours.
Submerge the dough in water and wash by squeezing until the water turns milky and gluten becomes rubbery.
Strain the milky water into a bowl and keep washing gluten till water runs clear.
Rest the collected milky water 6–7 hours or overnight until starch settles at the bottom.
Mix gluten with baking powder or yeast (optional), then steam for 15–20 minutes. Cool and cut into cubes.
Heat oil; add bay leaves and Sichuan pepper until aromatic.
Pour hot oil over chilli flakes, garlic, ginger, soy sauce, vinegar, and salt. Mix well.
Drain clear water from the starch bowl, mix remaining starch, add turmeric.
Steam thin starch sheets on greased trays 3–4 minutes until transparent.
Fill sheets with gluten, brush with chilli oil and garlic water, roll, slice, and top with crunch.