Chinese Hand-Pulled Noodles in Beef Broth Recipe

Ingredients

Original recipe (1X) yields 8 servings

Soup:

• 1 gallon water
• 2 pounds boneless beef shoulder, cubed
• 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

Noodles:

• 8 cups all-purpose flour or bread flour
• 2 cups water
• cup vegetable oil

Garnish:

• 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 (Optional)

Directions

Step 1: In a large pot, bring the water to a boil. Add the beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves. Bring the soup back to a boil, then reduce to a simmer. Cover and cook for 2 hours.

Step 2: After 2 hours, discard the whole spices from the broth. Season the beef broth with salt to taste. Cover the pot and keep warm.

Step 3: In a large bowl, combine the flour and gradually mix in the water. Stir until the dough begins to come together, then knead for 15 to 20 minutes until smooth.

Step 4: Cover the dough with plastic wrap and let it rest for 15 minutes. After resting, knead the dough for an additional 2 minutes, then cover and let it rest again for 15 minutes. Knead once more for 2 minutes.

Step 5: Divide the dough into 4 equal pieces. Roll each piece into a 3/8-inch thick sheet. Brush both sides of each sheet with vegetable oil, then stack the sheets together. Cover them with plastic wrap and let them rest for 10 to 15 minutes.

Step 6: In a large saucepan, bring water to a boil. Add the sliced daikon and cook for 10 to 15 minutes until tender. Remove with a slotted spoon and drain well. Set aside, but save the water to cook the noodles.

Step 7: Take one sheet of dough and place it on a cutting board. Slice it into 1/8-inch-wide strips. Hold one end of a strip in each hand, and stretch it to a length of 30 to 35 inches. Fold the strip into thirds and stretch again to the same length. Shake and slap the dough against the counter several times to stretch it further, to about 2 to 3 yards in length.

Step 8: Drop the stretched noodle strip into the boiling water. Add 2 to 3 more strips of noodles to the pot. Cook for 5 to 10 minutes, or until the noodles are tender.

Step 9: Once cooked, transfer the noodles to a serving bowl. Repeat this process with the remaining dough sheets.

Step 10: Pour the hot beef broth over the drained noodles. Top with the cooked beef, daikon slices, chopped green garlic, fresh cilantro, and chili oil (optional).

Nutrition Facts (per serving)

• Calories: 671
• Fat: 15g
• Carbohydrates: 101g
• Protein: 29g
• Sodium: 1816mg
• Cholesterol: 53mg
• Dietary Fiber: 5g
• Vitamin C: 19mg
• Iron: 9mg
• Calcium: 79mg
• Potassium: 485mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.