Lanzhou Beef Noodle Soup (兰州拉面) Recipe

Lanzhou beef noodle soup features springy noodles, melt-in-your-mouth beef, a bit of homemade fresh chili oil, and a rich broth. Recipe ➡︎  “https://omnivorescookbook.com/recipes...

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INGREDIENTS

2 to 3 lb (1.4 to 1.8 kg) beef shin bones
2 lb (1 kg) untrimmed beef flank, or brisket, or round roast (*see footnote 2), cut into 3” (7 cm) pieces
2 Chinese scallions (or 4 green onions), white part, cut to 4” (10 cm) pieces
1 thumb ginger, sliced
5 cloves garlic
5 Chinese dried chili peppers
5 whole cloves
2 bay leaves
1 teaspoon whole Sichuan peppercorn
1 teaspoon fennel seed
1 whole nutmeg
1 star anise
1 cinnamon stick
2 teaspoons salt, or to taste
1 small daikon radish, peeled and sliced to 1/2” (5 mm) quarters
1.3 to 2 lbs (600 to 900 g) fresh Lanzhou noodles (or 1 to 1.3 lb / 400 to 600 g dried wheat noodles)

Serving
Homemade Chinese chili oil, for serving
Soy sauce, for serving
Chopped cilantro for garnish
Sliced green onion for garnish

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/recipes...

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