Lanzhou Beef Noodle Soup
With a bite of hand-drawn spring noodles, beef melting in your mouth, a little homemade chilli oil and a sip of rich broth, you can't help but wonder about the magical power of a bowl of plain beef noodles.
INGREDIENTS
- 2 beef bones
- 1.5 tsp salt, or to taste
- 1400 g large chunks of beef, 3lb
- 3000 ml water, 13 cups
Spices & herbs
- 2 bay leaf
- 1 tsp white pepper
- 1 pinch fennel seeds
- 1 small piece cassia cinnamon
- 2 star anises
- 1 tsp Sichuan peppercorn
- 1 pinch cumin seeds
- 3 dry chilli
- 3 stalks scallions
- 1/2 tsp ground licorice, or 4 slices licorice root
- 2 pieces sand ginger
- 1 piece ginger
You also need
- 6 servings hand-pulled noodles, or dried noodles
- 500 g daikon/Chinese white radish, 18oz
- Coriander, chopped
- Chinese chilli oil, to taste
INSTRUCTIONS
First, put the pieces of beef and the beef bones in a saucepan filled with cold water. Bring the water to a boil. Use a spoon to skim the foam on the surface.
Then, add all herbs and spices (see note 1). Simmer for about 2 hours (until the beef is cooked through).
Take out the beef to cool it and discard the bones, herbs and spices. When cold, cut the beef into thin slices or into small cubes (see note 2).
Cut the daikon into thin slices. Put in the beef broth. Cook for about 15 minutes until it is very soft to bite.
Cook the noodles (see note 3) in another pan with plenty of water. Drain and rinse under cold water for a few seconds.
Place the noodles in serving bowls. Pour the hot broth and the daikon. Garnish with beef slices / cubes. Garnish with fresh cilantro and homemade chili oil. Happy Cooking Time.
NOTES
1. If available, use a closed tea strainer to keep spices together while simmering. Later you will be able to discard them easily.
2. I suggest that you leave the beef to cool completely (best to be in the fridge overnight). This way it won’t fall apart when cutting through.
3. The noodles can be hand-pulled (authentic version) or shop-bought(quick solution).
