Lanzhou Beef Noodles

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Lanzhou Beef Noodles: A Culinary Symphony of Flavors

Lanzhou Beef Noodles, also known as Lanzhou Hand-Pulled Noodles or simply *lamian*, is more than just a bowl of noodles; it’s a cultural icon representing the culinary heart of Lanzhou, China. This quintessential dish is celebrated for its intricate preparation and the harmonious blend of textures and tastes.

At its core, Lanzhou Beef Noodles is a masterpiece of simplicity. The dish comprises hand-pulled noodles, clear beef broth, tender slices of braised beef, radish, chili oil, garlic sprouts, and cilantro. Each ingredient plays a vital role in creating a symphony of flavors that dance on your palate.

The magic begins with the noodles. Skilled chefs meticulously hand-pull the dough, stretching and folding it repeatedly to achieve the perfect elasticity and texture. The noodles come in various thicknesses, from thin and delicate to wide and chewy, catering to individual preferences. The clear beef broth, simmered for hours with beef bones and a secret blend of spices, forms the soul of the dish. Its rich, savory depth is subtly enhanced by the other components.

Tender slices of braised beef add a meaty richness, while the radish provides a refreshing crunch. A generous dollop of vibrant chili oil introduces a delightful kick, balanced by the aromatic freshness of garlic sprouts and cilantro. The combination of these elements creates a multi-sensory experience that is both comforting and exhilarating.

Lanzhou Beef Noodles are a testament to the art of culinary craftsmanship and a delicious representation of Chinese food culture. Whether you’re seeking a comforting meal on a cold day or an authentic taste of Lanzhou, this iconic noodle dish is sure to satisfy your cravings and leave you wanting more. Find the best *Lanzhou Lamian* near you and embark on a flavor adventure!

Ingredients

1 kilo brisket1⁄2 kilo beef bones1 whole chicken carcass6 star anise1 cinnamon stick1 nutmeg whole4 bayleaves2 tsp Szechuan peppercorns1 tsp fennel seeds1 tsp cumin seeds4 pieces of licorice root6 slices of fresh ginger12 cloves2 dried chilli’s2 shallots3 pieces of dried orange peel1 black cardamom pod1 litre chicken stock liquid2 litres 1⁄2 of water1⁄2 daikon radish peeled and cut into slicesnoodles of choice I used gluten free fresh noodles from woolworthssaltchopped shallots and coriander for garnishhot chilli oil I got mine from woolworths in a jar lee kum kee brand and I lightly toasted sesame seeds and added to the chilli oil

Method

roast beef bones in a baking tray for half an hour.while beef bones are roasting use crock pot to boil the chicken carcass and brisket to take out all impurities strain and wash brisket and carcass and then put back into the crock pot with the 2 1⁄2 litres of water and chicken stock.Add the roasted beef bones.Add all the spices into a tea strainer and add to the crock pot then add salt to taste add the 2 shallots and dried chilli’s and ginger.turn crock pot on pressure mode and pressure cook for 1 hour .Once done take out brisket and slice into thin pieces and set aside.Take out all spices and shallots ginger and chilli.take out the beef bones and carcass and any remaining pieces in broth skim out.Your broth should be clear and clean.Add sliced diakon radish into broth and pressure cook for 15 minutes.Cook noodles of choice according to packet instruction strain and put into a bowl add sliced brisket and pour some broth with daikon to cover meat and noodles garnish with coriander and shallots and add some chilli oil and serve.