Chinese Hand-Pulled Noodles in Beef Broth

Name: Chinese Hand-Pulled Noodles in Beef Broth
Prep time: 30 min
Cook time: 165 min
Total time: 235 min
Yield: Serves 8
Cuisine: chinese
Ingredients: 1 gallon water; 2 pounds boneless beef shoulder, cubed; 0.25 cup sliced fresh ginger; 2 tablespoons Szechuan peppercorns; 2 dried tsaoko; 2 pieces dried mandarin orange peel; 4 bay leaves; 2 tablespoons salt, or to taste; 8 cups all-purpose flour; 2.5 cups water; 0.25 cup vegetable oil; 1 pound daikon (white radish), peeled and sliced; 3 stalks green garlic, chopped; 1 bunch fresh cilantro, chopped; 8 drops chili oil, or to taste

⏱ 235 mins 🍽 Serves 8 🌶 chinese 🏷 Soup

This recipe guides you through making an authentic Chinese noodle soup from scratch. You will simmer a flavourful beef broth with aromatic spices for 2 hours, then create a smooth dough for hand-pulled noodles. The noodles are stretched and cooked before being served in the broth with tender beef, cooked daikon, fresh green garlic, cilantro, and a dash of chili oil. It's a complete and delicious meal that serves eight people.

Ingredients

1 gallon water
2 pounds boneless beef shoulder, cubed
0.25 cup sliced fresh ginger
2 tablespoons Szechuan peppercorns
2 dried tsaoko
2 pieces dried mandarin orange peel
4 bay leaves
2 tablespoons salt, or to taste
8 cups all-purpose flour
2.5 cups water
0.25 cup vegetable oil
1 pound daikon (white radish), peeled and sliced
3 stalks green garlic, chopped
1 bunch fresh cilantro, chopped
8 drops chili oil, or to taste

Method

In a large pot, bring the water to a boil. Add the cubed beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves. Once boiling again, reduce the heat to a simmer, cover the pot, and cook for 2 hours.
Remove the whole spices from the broth. Add salt according to your taste. Keep the broth covered and warm.
Put the flour into a large bowl. Slowly add the water while mixing. Continue until a dough forms, then knead it until smooth for 15 to 20 minutes. Cover the bowl with plastic wrap and allow the dough to rest for 15 minutes.
Knead the rested dough for 2 minutes. Cover it again and let it rest for another 15 minutes.
Knead the dough once more for 2 minutes. Separate it into four equal portions. Roll each piece into a sheet about 3/8-inch thick. Coat both sides of every sheet with oil. Stack the oiled sheets, cover them with plastic wrap, and rest for 10 to 15 minutes.
Bring a large saucepan of water to a boil. Add the sliced daikon and cook for 10 to 15 minutes. Use a slotted spoon to remove and drain the daikon, setting it aside. Keep the water boiling for the noodles.
Take one dough sheet and place it on a cutting board. Cut it into strips roughly 1/8-inch wide. Hold each end of a strip and stretch it to 30 to 35 inches long. Fold it into thirds and stretch it back to the same length. Slap and shake the strip against the counter to lengthen it to 2 to 3 yards before dropping it into the boiling water. Cook 2 to 3 strips at a time until tender, which takes 5 to 10 minutes. Remove the cooked noodles with a slotted spoon, drain them, and place them in a serving bowl.
Continue with the remaining dough sheets. Ladle the warm beef broth over the noodles in the bowl. Top with the cooked beef, the reserved daikon, chopped green garlic, fresh cilantro, and chili oil to taste.

Nutrition (per serving)

Calories671 kcal

Fat15 g

Sugars2 g

Protein29 g

Sodium1816 mg

Recipe details

CategorySoup

Cuisinechinese

AuthorPing Lo