Noodle SoupsChineseHard

Lanzhou Hand-Pulled Beef Noodle Soup

Name: Lanzhou Hand-Pulled Beef Noodle Soup
Prep time: 1 h 5 min
Cook time: 3 h 45 min
Total time: 4 h 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lb (900 g) beef shank, whole, or cut into 2 or 3 large chunks; 1½ lb (680 g) beef bones (knuckle or neck), rinsed; 12 cup (2840 ml) cold water; 2 oz (55 g) fresh ginger, unpeeled, sliced and smashed; 4 whole (60 g) scallions, white and pale green parts only, cut into 2-inch pieces (save the green tops for garnish); 4 clove (20 g) garlic cloves, smashed and peeled; 3 whole pod (3 g) star anise; 1 stick (3 inch) (5 g) cassia bark or cinnamon stick; 2 tsp (4 g) Sichuan peppercorns; 1 tsp (2 g) fennel seeds; 2 whole pod (4 g) black cardamom pods (cao guo), lightly cracked (optional); 2 whole (1 g) dried bay leaves; 4 whole (4 g) dried red chilies; ¼ cup (60 ml) Shaoxing wine; 1 lb (450 g) daikon (white radish), peeled, halved lengthwise, cut into ¼-inch (6 mm) thick half-moons; 2 tbsp (30 ml) light soy sauce; 1 tbsp (18 g) fine sea salt, plus more to taste; 1 tsp (2 g) ground white pepper; 2 tsp (10 g) baking soda, baked in step 1 (only 3 g is used in the dough; store the rest airtight); 3¼ cup (400 g) bread flour; 0.9 cup (215 ml) lukewarm water, about 85°F (30°C); ¾ tsp (4 g) fine sea salt; 2 tbsp (30 ml) neutral oil; 2 tbsp (20 g) cornstarch, for dusting; 12 cup (2840 ml) water for boiling noodles, no salt needed; 1 cup (30 g) fresh cilantro, leaves and tender stems, roughly chopped; ½ cup (40 g) scallion green tops, thinly sliced; 4 tbsp (60 ml) chili oil with flakes

From the MyKitchenBank Kitchen

A clear, deeply savory beef broth scented with warm spices, tender shank slices, sweet white radish, and springy hand-pulled noodles, finished with fresh cilantro, scallion and a spoonful of chili oil. Pulling the noodles is easier than it looks once the dough has rested properly.

Prep: 1 hr 5 min
Cook: 3 hr 45 min
Wait: 1 hr 30 min
Total: 6 hr 20 min
Makes: 4 large bowls

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Ingredients

4 servings

For the broth
2 lb (900 g) beef shank, whole, or cut into 2 or 3 large chunks
1½ lb (680 g) beef bones (knuckle or neck), rinsed
12 cup (2840 ml) cold water
2 oz (55 g) fresh ginger, unpeeled, sliced and smashed
4 whole (60 g) scallions, white and pale green parts only, cut into 2-inch pieces (save the green tops for garnish)
4 clove (20 g) garlic cloves, smashed and peeled
3 whole pod (3 g) star anise
1 stick (3 inch) (5 g) cassia bark or cinnamon stick
2 tsp (4 g) Sichuan peppercorns
1 tsp (2 g) fennel seeds
2 whole pod (4 g) black cardamom pods (cao guo), lightly cracked (optional)
2 whole (1 g) dried bay leaves
4 whole (4 g) dried red chilies
¼ cup (60 ml) Shaoxing wine
1 lb (450 g) daikon (white radish), peeled, halved lengthwise, cut into ¼-inch (6 mm) thick half-moons
2 tbsp (30 ml) light soy sauce
1 tbsp (18 g) fine sea salt, plus more to taste
1 tsp (2 g) ground white pepper
For the noodles
2 tsp (10 g) baking soda, baked in step 1 (only 3 g is used in the dough; store the rest airtight)
3¼ cup (400 g) bread flour
1 cup (215 ml) lukewarm water, about 85°F (30°C)
¾ tsp (4 g) fine sea salt
2 tbsp (30 ml) neutral oil
2 tbsp (20 g) cornstarch, for dusting
12 cup (2840 ml) water for boiling noodles, no salt needed
To serve
1 cup (30 g) fresh cilantro, leaves and tender stems, roughly chopped
½ cup (40 g) scallion green tops, thinly sliced
4 tbsp (60 ml) chili oil with flakes

Equipment (12)

8-quart (7.5 L) stockpot with lid
Large pot, 6-quart (5.7 L), for cooking noodles
Rimmed baking sheet lined with foil
Fine-mesh strainer
Spice bag or cheesecloth and kitchen twine
Large mixing bowl
Digital kitchen scale
Rolling pin
Sharp knife and cutting board
Ladle and slotted spoon or spider
4 large deep soup bowls
Instant-read thermometer

Steps

Before you start

Bake the baking soda first (step 1) so it can cool; it takes 1 hour in the oven. You can do this days ahead and store it airtight.
The dough rests while the broth simmers, so start the dough (step 4) as soon as the broth is simmering. Much of the dough and broth time overlaps, so the real clock time is shorter than the totals listed.
Clear a clean work surface of about 24 inches (60 cm) and have a large pot of water ready for the noodles.
Use bread flour (high protein) and weigh it; the dough is stiff and must be kneaded firmly to develop the gluten for pulling.

1
Bake the baking sodaOven 250°F / 120°C
- Position a rack in the middle of the oven and preheat to 250°F (120°C).
- Line a rimmed baking sheet with foil and spread the 10 g baking soda in a thin, even layer.
- Bake for 1 hour, then remove and cool completely, about 15 minutes.
- This mild stand-in for traditional alkaline 'peng hui' makes the dough stretchier.
- You need only 3 g for the dough.
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Ready when: The powder looks slightly clumpy and dull, and is fully cool to the touch.
Tip: Do not exceed 250°F (120°C); this is a gentle bake, not a toast.
2
Parboil the beef
- Place the beef shank and beef bones in the stockpot and cover with cold tap water by 2 inches.
- Bring to a boil over high heat and boil hard for 5 minutes, until grey foam rises and collects on top.
- Drain in a colander and rinse the meat and bones under warm running water to remove scum.
- Scrub the pot clean.
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Ready when: The water turns murky grey and the meat looks pale and firm, with no scum left clinging to it after rinsing.
Tip: Do not skip this step. It is what keeps the final broth clear instead of cloudy.
3
Start the broth
- Put the shank and bones back in the clean pot.
- Add the broth water, ginger, scallion whites, garlic, Shaoxing wine, and the spices (star anise, cassia, Sichuan peppercorns, fennel, black cardamom if using, bay leaves, dried chilies) tied in a spice bag.
- Bring to a boil over high heat, then reduce to low so only a few lazy bubbles break the surface.
- Partly cover and simmer 90 minutes.
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Ready when: The broth is amber and fragrant, and a chopstick pierces the shank with slight resistance.
Tip: A hard boil emulsifies fat and clouds the broth, so keep it at a bare simmer.
4
Mix and knead dough
- While the broth simmers, stir 3 g of the cooled baked baking soda and the dough salt into the lukewarm dough water until dissolved.
- Put the bread flour in a large bowl, pour in the liquid, and mix with chopsticks into shaggy clumps.
- Knead on the counter for 10 minutes.
- The dough will be stiff at first, then smooth and elastic.
- Cover with a damp towel or the upturned bowl and rest 30 minutes.
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Ready when: The dough is smooth, firm, and springs back slowly when pressed.
Tip: If it feels crumbly after 3 minutes, wet your hands lightly rather than adding more water to the bowl.
5
Knead again and rest
- Knead the rested dough 3 minutes more, stretching and folding, until very smooth.
- Cover again and rest another 30 minutes.
- It should feel noticeably softer and more extensible.
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Ready when: A pinch of dough stretches several inches before tearing.
6
Add the radish
- After the broth has simmered 90 minutes, add the daikon half-moons to the pot, submerging them in the liquid.
- Keep at a low simmer, partly covered, for 30 minutes.
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Ready when: Daikon slices are translucent and a knife slides through with no resistance.
7
Slice beef, season broth
- Lift out the shank and let it rest on a board for 10 minutes.
- Remove the bones, spice bag, ginger, and scallion pieces with a slotted spoon, leaving the daikon.
- Season the broth with soy sauce, salt, and white pepper, simmering 2 minutes, then taste and add salt until it tastes slightly strong (noodles will dilute it).
- Slice the shank against the grain into ¼-inch (6 mm) slices.
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Ready when: Shank reaches about 195°F (90°C) inside and is fork-tender; broth tastes savory and well salted.
Tip: Keep the broth hot on the lowest heat while you pull noodles.
8
Shape and oil dough
- Dust the counter lightly with cornstarch.
- Roll the dough into a 12 × 8-inch (30 × 20 cm) rectangle about ¾ inch (2 cm) thick, brush both sides with the neutral oil, then cut into 4 strips.
- Roll each strip into a rope about 1 inch (2.5 cm) thick, coil on an oiled plate, cover, and rest 20 minutes.
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Ready when: Each rope is glossy and slumps slightly when lifted.
Tip: Oil generously; dry spots cause the dough to tear when pulled.
9
Prep garnishes, boil water
- Pour the noodle water into the large pot and bring to a rolling boil over high heat.
- Meanwhile, chop the cilantro and slice the scallion greens.
- Warm the soup bowls with hot tap water, then empty them.
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Ready when: Water is at a full rolling boil.
10
Pull and cook noodles
- Work one rope at a time.
- Hold both ends, stretch it to about 18 inches (45 cm), fold in half, and repeat 5 to 7 times, slapping gently on the counter if needed, until the strands are about ⅛ inch (3 mm) thick.
- Pull apart the loops at the fold into individual noodles.
- Drop into the boiling water, cooking 1 to 2 minutes.
- Cook one portion at a time and lift out with a spider.
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Ready when: Noodles float, look glossy, and are springy and chewy with no raw, floury center.
Tip: Each fold doubles the strand count: after about 6 folds you get 64 strands. Stop sooner for thicker noodles.
11
Assemble and serve
- Divide the hot noodles among the warm bowls.
- Ladle in about 2 cups (480 ml) of boiling-hot broth per bowl, adding several daikon slices.
- Fan the beef slices over the top, then finish with cilantro, scallion greens, and 1 tbsp (15 ml) chili oil each.
- Serve immediately.
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Ready when: The broth is steaming hot, and the oil shimmers red on the surface.
Tip: Noodles keep softening in broth, so serve right away.

Good to know

Tips

Keep the broth at a bare simmer for clarity; boiling hard clouds it.
Oil the dough ropes well and rest them fully; underrested dough is the main reason noodles snap.
If pulling feels intimidating, roll the oiled rested dough out and cut into wide ribbons, or stretch into thick belts, for a rustic version.
Taste the broth slightly over-seasoned before serving, since the noodles and bowl will dilute it.

Make ahead

The baked baking soda keeps for weeks airtight. The broth and sliced beef can be made up to 3 days ahead; cool, refrigerate, and rewarm gently before serving. Noodles must be pulled and boiled fresh, though the oiled dough ropes can rest, covered, in the fridge up to 12 hours (bring to room temperature for 30 minutes before pulling).

Storage & reheating

Store broth, beef and daikon separately from noodles. Refrigerate in airtight containers up to 4 days, or freeze the broth and beef up to 3 months (thaw overnight in the fridge). Reheat broth on the stove to a full simmer. Cooked noodles are best eaten immediately and do not keep well; leftovers last 1 day in the fridge and can be dunked briefly in boiling broth. Not recommended at room temperature beyond 2 hours.

Substitutions

baking soda → Omit the baking soda and skip step 1; add an extra 1 g fine salt to the dough. The noodles will be a bit less springy and paler, but still good.
beef shank → Beef brisket or chuck roast. Simmer the same time, checking for tenderness; brisket may be fattier.
bread flour → All-purpose flour. Dough will be softer and tear more easily; reduce water to about 200 ml.
daikon (white radish) → Turnip or kohlrabi. Similar sweetness and texture; cook until translucent and tender.

beef chinese comfort food hand-pulled lanzhou noodle soup weekend project

Steps

Bake the baking sodaOven 250°F / 120°C

Parboil the beef

Start the broth

Mix and knead dough

Knead again and rest

Add the radish

Slice beef, season broth

Shape and oil dough

Prep garnishes, boil water

Pull and cook noodles

Assemble and serve

Good to know

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