Lanzhou Hand-Pulled Noodles
兰州拉面
Lanzhou Hand-Pulled Noodles — Northern Chinese SnackLanzhou, Gansu home cooking.
Ingredients
- all-purpose flour
- baking soda
- potassium carbonate (jian shui substitute)
- beef shank bones
- ginger
Instructions
- Make the dough: In a large bowl, whisk flour, baking soda, and potassium carbonate. Gradually add 240 ml (1 cup) cold water while mixing with chopsticks until shaggy. Knead 10 minutes until smooth and elastic. Cover and rest at room temperature for 1 hour. (Dough forms a smooth, slightly tacky ball that springs back when poked)
- Prepare broth: Rinse beef bones under cold water. Place in stockpot with 3 L (12.7 cups) cold water, ginger slices, and 2 star anise. Bring to a gentle simmer over medium heat, then reduce to low. Skim foam for first 15 minutes. Simmer uncovered for 6 hours, adding hot water as needed to maintain level. (Broth remains pale gold with tiny bubbles rising steadily — no vigorous boiling)
- Stretch noodles: Divide rested dough into 4 equal pieces. Roll each into 2-cm (¾-inch) thick ropes. Let rest 15 minutes. Holding both ends, gently bounce and stretch rope downward, folding in half and repeating until ~1.5 m (5 ft) long and 4 mm thick. Cut into 40-cm (16-inch) lengths. (Rope becomes translucent and glossy, thinning evenly without snapping)
- Cook noodles: Bring a large pot of water to rolling boil. Add noodles one portion at a time. Stir gently. Cook 60–90 seconds until just tender but still chewy. Drain immediately and rinse under cold running water to stop cooking. (Noodles float and curl slightly at edges; core is no longer opaque white)
- Assemble bowls: Reheat broth to just below simmer. Ladle 450 ml (2 cups) hot broth into each bowl. Arrange 120 g (4.2 oz) noodles, 60 g (2.1 oz) sliced boiled beef, pickled mustard greens, cilantro, and a drizzle of chili oil. Serve immediately. (Steam rises vigorously from broth; noodles glisten with light oil sheen)
