Lanzhou Beef Noodles

Hand-pulled Chinese beef noodle soup from Lanzhou, Gansu province. The broth is a deep amber from beef bones, white radish, and spices. The noodles are pulled to order — thin, wide, or extra-wide. A classic example of "chinese noodle soup" vocabulary matching alongside pho and wonton soup.

Ingredients

• 1 kg beef shin or shank, cut into chunks
• 500 g beef bones
• 1 white radish (daikon), peeled and sliced
• 2 tbsp doubanjiang (fermented broad bean paste)
• 4 cloves garlic
• 2 tbsp Sichuan peppercorns
• Fresh or dried hand-pulled noodles (la mian)
• To serve: chilli oil, white pepper, cilantro (coriander), spring onion (scallion/green onion)

Method

1. Blanch beef and bones in boiling water 5 minutes. Drain and rinse.
2. Simmer bones with 4 litres water 2 hours. Skim frequently.
3. Add beef, daikon, garlic, peppercorns, and doubanjiang. Cook 1 hour until beef is tender.
4. Remove beef and slice. Strain broth and season with salt.
5. Cook noodles per packet. Divide into bowls with sliced beef and radish.
6. Ladle over hot broth. Top with spring onion (scallion, green onion) and cilantro (coriander, fresh coriander).

Tags: chinese, beef, noodle, 120min, chinese noodle soup, hand-pulled noodles, la mian, lanzhou, coriander, cilantro, scallion, spring onion, green onion