Hand-Pulled Noodles

Name: Hand-Pulled Noodles
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups all-purpose flour; 1 cup water; 1/2 tsp salt; 4 tbsp vegetable oil; 1 lb beef brisket, chunked; 2 star anise; 1/2 cinnamon stick; 1/4 cup soy sauce; 6 garlic cloves, crushed; 1/2 tbsp fresh ginger, sliced; 1/2 yellow onion, quartered; 8 cups beef or chicken broth; 2 scallions, chopped; 1/2 cup fresh cilantro, chopped

Chewy, tender noodles in a fragrant broth with tender beef and aromatic spices. A trending viral dish inspired by traditional Lanzhou noodles.

60 minHardServes 4480 cal/serving

ChineseLunchStovetopStandard

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Ingredients

3 cups all-purpose flour
1 cup water
1/2 tsp salt
4 tbsp vegetable oil
1 lb beef brisket, chunked
2 star anise
1/2 cinnamon stick
1/4 cup soy sauce
6 garlic cloves, crushed
1/2 tbsp fresh ginger, sliced
1/2 yellow onion, quartered
8 cups beef or chicken broth
2 scallions, chopped
1/2 cup fresh cilantro, chopped

Instructions

1

In a bowl, mix 3 cups all-purpose flour, 1/2 tsp salt, and 1 cup water to form a rough dough. Knead for 5 minutes until smooth. Coat with 4 tbsp vegetable oil, cover, and let rest for 30 minutes.
2

Meanwhile, blanch the 1 lb chunked beef brisket in boiling water for 3 minutes, then drain and rinse.
3

Heat oil in a large pot. Briefly toast the 2 star anise and 1/2 cinnamon stick until fragrant, about 1 minute.
4

Add the blanched brisket, 6 crushed garlic cloves, 1/2 tbsp sliced fresh ginger, and 1/2 quartered yellow onion. Pour in 8 cups beef or chicken broth and 1/4 cup soy sauce. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the brisket is tender.
5

Divide the dough into 4 portions. To hand-pull noodles: stretch each portion into a long strand by pulling gently from both ends, then fold in half and repeat until noodles are thin and chewy (or cook as rolled pasta if preferred).
6

Boil a separate pot of water. Cook the noodles for 2-3 minutes until tender, then divide among bowls.
7

Ladle the hot broth and brisket over the noodles. Garnish with 2 chopped scallions and 1/2 cup chopped fresh cilantro. Serve hot.

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Questions

How long does Hand-Pulled Noodles take?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 4 (40 minutes): "Bring to a boil, then reduce heat and simmer for 30-40 minutes until the brisket is tender."

Why blanch first in Hand-Pulled Noodles?

Step 2 reads: "Meanwhile, blanch the 1 lb chunked beef brisket in boiling water for 3 minutes, then drain and rinse." The quick boil in step 2 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What can I use instead of cilantro in Hand-Pulled Noodles?

The entry for Hand-Pulled Noodles calls for 1/2 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I make Hand-Pulled Noodles gluten-free?

Yes. The gluten in Hand-Pulled Noodles is 3 cups all-purpose flour, 1/4 cup soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Hand-Pulled Noodles contain soy?

Yes: 1/4 cup soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Hand-Pulled Noodles keep?

Refrigerate what is left of Hand-Pulled Noodles within two hours and eat it within three days. Reheat gently on the stovetop.

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