Photograph of the finished Lanzhou beef noodles

China · Mì bò kéo tay Lan Châu năm sắc

Lanzhou beef noodles

3 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef bones Beef bones 3.5 lb
  • Photograph of Beef shank slices Beef shank slices 1.8 lb
  • Photograph of Flour Flour 1.5 lb
  • Photograph of Lye water Lye water 0.6 oz
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 1.7 oz
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.8 oz
  • Photograph of Oil Oil 1 cups

Method

  1. 1 Simmer beef bones and beef shank with cinnamon and star anise for 2 hours, then strain the broth until it is clear.
  2. 2 A proper bowl of Lanzhou-style noodle soup has five colors: clear broth, white radish, red chili oil, green cilantro, and yellow noodles.
  3. 3 Knead the flour with lye water and water for 15 minutes, then let it rest for 2 hours. The lye water gives the noodles their yellow color and elastic texture.
  4. 4 Stretch and fold the dough repeatedly on the table until it forms even strands, then boil for 90 seconds.
  5. 5 Cook thinly sliced radishes in broth for 12 minutes and make chili oil by pouring hot oil over crushed dried chilies.
  6. 6 Arrange the noodles in a bowl, pour in the broth, add the sliced meat, then drizzle with chili oil and sprinkle with cilantro and green onions.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 1: simmer under high pressure for 50 minutes, then release the pressure naturally; the water will be cloudier, so filter it twice through a cloth to maintain clarity.

Start cooking