A soul-satisfying bowl of chewy hand-pulled noodles in aromatic beef broth, garnished with wrenchingly tender beef and fresh herbs.
Ingredients
(Serves 4)
For the Hand-Pulled Noodles:
- 4 cups (500g) of high gluten flour (or bread flour)
- 1 cup (240ml) of water (or as needed)
- 1 tsp salt
- 1 tsp baking soda (for extra chew, optional)
- 2 tbsp vegetable oil (for coating the dough)
For the Beef Broth:
- 2 lbs (1kg) beef bones (marrow or knuckle bones)
- 1 lb (450g) beef shank or brisket, chopped into pieces
- 1 large onion, halved
- 4-inch ginger, sliced
- 6 cloves garlic, smashed
- 2 scallions, tied into a knot
- 2 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 1 tbsp Chinese rice wine (or Shaoxing wine)
- 8 cups (2L) water
- Salt to taste
Toppings:
- Thinly sliced cooked beef
- Make Radish Slices (daikon or radish)
- Fresh cilantro
- Chili oil
- Green onions, chopped
Instructions
Prepare the Beef Broth:
- Blanch the bones and add the beef: In a large pot, cover bones and beef shank with cold water. Bring to a boil; simmer 5 minutes. Remove the water, wash and remove impurities.
- Simmer the broth: Add bones and beef back to the pot. Add onion, ginger, garlic, scallions, star anise, cinnamon and Sichuan peppercorns. Add 8 cups water and rice wine. Bring to a boil, reduce heat to low. Simmer uncovered for 3–4 hours, skimming off foam here and there.
- Strain and season: Remove solids, and strain broth through a fine-mesh sieve. Shred cooked beef. Salt the broth to taste.
Make the Hand-Pulled Noodles:
- Knead the dough: Blend flour, salt, and baking soda in a large bowl. Add water in a trickle while you knead until you achieve a stiff, smooth dough (8–10 minutes).
- Rest the dough: Oil dough, wrap in plastic, and let rest at room temperature for 2–3 hours.
- Pull and stretch: Divide dough into 4 pieces. Roll each into a log, then stretch and fold over and over again to layer. Lay out into thin noodles (there are video guides to how to do this). Dust with flour to avoid sticking.
Assemble the Dish:
- Boil noodles in water: Cook noodles in boiling water for 1–2 minutes until chewy. Drain and divide into bowls.
- Broth and toppings go in: Add hot broth over noodles. Add shredded beef, radish, cilantro, green onions and chili oil.
Tips for Success
- Broth clarity: Skim the impurities forming during the simmer and strain very well.
- Noodle texture: A high-gluten flour is essential, and you need to let the dough rest.
- Shortcuts: If hand-pulling is too challenging, use store-bought fresh wheat noodles.
Serving Suggestion
- Serve with pickled garlic or Chinese black vinegar on the side for tang. Serve it with a crisp cucumber salad on the side for contrast.”
- Cultural Insight: This dish, which hails from Lanzhou, offers a glimpse of Hui Muslim culinary traditions. The clear broth is a symbol of purity, and the hand-pulled noodles a display of artisanal craftsmanship.
Slurp away and savor the harmony of textures and tastes! 🍜✨