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Chinese

Lanzhou Beef Noodle Soup

A clear beef broth with hand-pulled noodles, thin slices of beef, white daikon, red chili oil, and fresh green herbs. This version follows the Lanzhou style of slow-simmered broth and elastic pulled noodles served immediately while steaming hot.

Lanzhou Beef Noodle Soup — Chinese — ChefSnap
1 hr 30 minsPrep
3 hrs 30 minsCook
4Serves
HardDifficulty
760 kcal per serving38g protein 98g carbs 24g fat

Ingredients

Method

  1. Cover the beef shank and beef bones with cold water, bring to a boil for 5 minutes, then drain and rinse them well to keep the final broth clear.
  2. Place the rinsed beef and bones in a clean pot with 1.8L water, ginger, scallion, cao guo, star anise, cinnamon, bay leaf, Sichuan peppercorns, fennel seeds, cumin seeds, and white pepper.
  3. Bring the broth just to a boil, skim carefully, then simmer gently uncovered for about 3 hours until the beef is tender and the broth is clear and aromatic.
  4. Remove the beef shank, cool it slightly, and slice it thinly across the grain; strain the broth through a fine sieve and discard the bones and spices.
  5. Return the clear broth to the pot, add the daikon slices, salt, and light soy sauce, and simmer for 10 to 12 minutes until the daikon is tender but still white.
  6. While the broth cooks, mix the flour, 140ml water, salt, and kansui or penghui into a firm dough, then knead for 10 minutes until smooth.
  7. Cover the dough and rest it for 30 minutes, knead again briefly, coat with neutral oil, and rest for another 45 minutes to relax the gluten.
  8. Divide the dough into 2 pieces, roll each into a thick rope, then stretch, fold, and pull repeatedly into long even noodles, dusting lightly with flour if needed.
  9. Bring a separate pot of water to a rolling boil and cook the freshly pulled noodles for 1 to 2 minutes until they float and turn springy.
  10. Divide the noodles between two deep bowls, ladle over the hot clear beef broth and daikon, and top with sliced beef.
  11. Finish each bowl with chili oil, chopped cilantro, and sliced garlic chives or green garlic, then serve immediately.

Common questions

Can I substitute kansui if I don’t have alkaline noodle solution for Lanzhou beef noodles?

Yes. Use baked baking soda water: bake baking soda at 120°C/250°F for about 1 hour, cool, then dissolve 1 teaspoon in the dough water. The noodles won’t be identical, but they’ll still be springy and closer to the original than plain dough.

How long should I simmer the beef and broth so the meat is tender but the soup stays clear?

After the initial 5-minute boil and rinse, simmer very gently for about 3 hours. Keep the pot barely moving, skim early and often, and never let it boil hard or the broth will turn cloudy and the beef can tighten.

What are the most common mistakes when making Lanzhou beef noodle soup?

The biggest mistakes are skipping the blanch-and-rinse step, boiling the broth too hard, over-seasoning too early, and making noodles with dough that is too soft. Also, slice the beef across the grain or it will seem tough even when cooked.

How should I store leftover broth, beef, and noodles?

Store broth and beef separately from the noodles. Chill broth and beef within 2 hours, then refrigerate up to 3 days or freeze up to 2 months. Fresh noodles are best same day; cooked noodles get mushy if stored in soup.

What is the best way to serve Lanzhou beef noodle soup?

Serve the broth piping hot over freshly cooked noodles, with thin beef slices on top and any classic garnishes you like, such as cilantro, scallions, chili oil, and pickled radish. Add toppings just before eating so the noodles stay springy.