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Lanzhou Lamian (兰州拉面) – Hand-Pulled Noodles from Lanzhou
More recipes: Chinese Recipes · Noodle Recipes · All Asian Recipes
Lanzhou Lamian (兰州拉面) – Hand-Pulled Noodles from Lanzhou
Laura Chen
4
60 minutes
120 minutes
500
Chinese
Main course
Lanzhou lamian is a traditional Chinese dish from the city of Lanzhou. This recipe shows how to make the famous hand-pulled noodles yourself and serve them in an aromatic beef broth.
Ingredients
- 300 g all-purpose flour
- 150 ml water
- 1 tsp salt
- 500 g beef (brisket or shank)
- 2 liters water
- 5 slices ginger
- 2 leeks
- 3 garlic cloves
- 2 star anise
- 1 cinnamon stick
- 1 tsp fennel seeds
- 2 tsp salt
- 1 bunch cilantro
- 1 scallion
- Chili oil (to taste)
Instructions
- Knead the flour, water and salt into a smooth dough. Cover the dough and let it rest for 30 minutes.
- Fold and stretch the dough several times until it is elastic. Divide it into portions and pull them into long noodles.
- Cover the beef with cold water in a pot, bring to a boil and skim off the foam.
- Add the ginger, leeks, garlic, star anise, cinnamon stick and fennel seeds and simmer over low heat for 1.5 hours.
- Pour the broth through a sieve and season with salt.
- Cook the noodles in boiling water for 1 to 2 minutes, then drain and divide among bowls.
- Pour the hot broth over the noodles and garnish with finely chopped cilantro, scallions and chili oil.
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More recipes: Chinese Recipes · Noodle Recipes · All Asian Recipes