🍜 Lanzhou Beef Noodles

Name: Lanzhou Beef Noodles
Total time: 180 min
Yield: 4
Cuisine: China · Gansu, Lanzhou
Ingredients: 400 g fresh hand-pulled or thick wheat noodles; 500 g beef shank; 2 l water; 200 g white radish (daikon), sliced; 1 star anise, 1 small cinnamon stick, 1 tsp Sichuan peppercorns; 3 slices ginger; 2 tbsp chili oil; Fresh cilantro and spring onion; Salt

Origin: China · Gansu, Lanzhou

660kcal

per serving · 550 g

120kcal

per 100 g

33 gProtein6 g / 100 g

16 gFat3 g / 100 g

99 gCarbs18 g / 100 g

Lanzhou beef noodles are hand-pulled wheat noodles served in a clear, fragrant beef broth with thin slices of beef and white radish. Bright red chili oil floats on top and fresh cilantro finishes the bowl. The noodles are springy and chewy, the broth light but deeply beefy, and a bowl is usually eaten for breakfast or lunch.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef broth, beef

Not veganbecause of: beef broth, beef

Contains glutenbecause of: hand-pulled noodles

Not keto18 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

hand-pulled noodlesbeef brothbeefradishchili oilcilantro

Recipe

4 servings180 min

Ingredients

400 g fresh hand-pulled or thick wheat noodles
500 g beef shank
2 l water
200 g white radish (daikon), sliced
1 star anise, 1 small cinnamon stick, 1 tsp Sichuan peppercorns
3 slices ginger
2 tbsp chili oil
Fresh cilantro and spring onion
Salt

Method

Simmer the beef with the spices, ginger and salt in the water for 2–2.5 hours, skimming foam, until tender.
Remove the beef, slice it thinly and strain the broth.
Cook the radish in the broth for 10 minutes.
Boil the noodles separately until just tender and drain.
Divide noodles into bowls, add broth, radish and beef, and top with chili oil and cilantro.

How to make it lighter

Go easy on the chili oil — 1 tbsp oil ≈ 120 kcal.
Ask for or make a smaller noodle portion and add extra radish.
Chill the broth and lift off the fat layer before reheating.

History

The dish comes from Lanzhou in Gansu province and is closely associated with the city's Hui Muslim cooks, which is why it is made with beef and no pork. Lanzhou noodle shops have since spread across China and abroad, where cooks pull the noodles to order.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →