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Lanzhou Chinese · Dinner

Hand-pulled beef noodles

Clear, spice-fragrant beef broth with tender shank, white radish, cilantro, chile oil, and freshly pulled wheat noodles with resilient chew.

About 8 hr 15 minTotal
About 5 hr 15 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Lanzhou hand-pulled beef noodle soup with fine even noodles, clear broth, sliced shank, daikon, chile oil, cilantro, and scallion.

Equipment

  • Use another 10- to 12-quart lidded stockpot with safe simmering headroom.

Ingredients

1× recipe · Makes 6 servings

  • 3 pounds beef marrow and knuckle bones
  • 2 pounds boneless beef shank
  • 14 cups cold water
  • 2 teaspoons fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon Sichuan peppercorns
  • 2 star anise pods
  • 1 black cardamom pod, cracked
  • 1 small cinnamon stick
  • 3 bay leaves
  • 1 strip dried tangerine peel
  • 1 tablespoon kosher salt, plus more to taste
  • 1 pound daikon radish, thinly sliced
  • 5 cups high-gluten flour or bread flour
  • 1 3/4 cups cool water
  • 2 teaspoons fine salt
  • 1/2 teaspoon food-grade baked baking soda
  • 2 tablespoons neutral oil for dough
  • 1/2 cup Lanzhou-style red chile oil
  • 1 cup chopped cilantro
  • 6 scallions, finely sliced

Instructions

  1. Cover bones and shank with water, boil 5 minutes, drain, and scrub away scum. Return them to a with 14 cups cold water and the fennel, cumin, peppercorns, star anise, cardamom, cinnamon, bay, and tangerine peel tied in cheesecloth.

  2. Bring just to a simmer, skim carefully, and cook uncovered 2 hours. Remove shank when fork-tender, cool, and refrigerate for clean slicing. Simmer bones 1 hour more, strain, add salt and daikon, and cook until radish is translucent, about 20 minutes.

  3. While broth cooks, mix flour, cool water, fine salt, and baked baking soda into a firm dough. Knead 10 minutes, cover 30 minutes, knead again, then rest 2 hours. Divide into 6 oiled logs and keep covered.

  4. Bring a wide pot of water to a boil. Roll one log into a rope, repeatedly stretch and fold it until elastic, then pull into progressively thinner doubled strands, keeping tension even. Drop each portion directly into water and boil until it floats and has no raw center, 60 to 120 seconds.

  5. Divide noodles among bowls, add thinly sliced shank and daikon, and ladle over boiling-clear broth. Finish each with chile oil, cilantro, and scallion and serve immediately.

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