Lanzhou Hand-Pulled Noodles

兰州拉面

Lanzhou hand-pulled noodles from scratch: springy, chewy strands in a clear, aromatic beef broth. Master the pull at home in 90 minutes.

Ingredients

• all-purpose flour
• baking soda
• potassium carbonate (jian shui substitute)
• beef shank bones
• ginger

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.