Lanzhou Beef Noodle Soup
Warm, aromatic, and bursting with authentic flavors, Lanzhou Beef Noodle Soup is a quintessential Chinese comfort food that takes you straight to the bustling streets of Lanzhou. This iconic halal dish features tender chunks of simmered beef brisket, silky wheat noodles, and a clear, spiced beef broth infused with hints of ginger, star anise, cinnamon, and bay leaves. Topped with thin slices of white radish, fresh coriander, spring onions, and a drizzle of fiery chili oil, each bowl is a harmonious balance of savory, spicy, and fragrant. With a cook time that allows the flavors to develop fully, this classic recipe is perfect for those who love to savor richly layered soups. Ideal for chilly days or when you crave something soul-warming, Lanzhou Beef Noodle Soup is an authentic culinary journey in every bite. Keywords: Lanzhou noodles, beef noodle soup, Chinese soup, authentic Chinese recipe, handcrafted noodles, spiced beef broth.
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Recipe Information
Ingredients
- 500 grams Beef brisket
- 2 liters Water
- 30 grams Ginger
- 4 cloves Garlic
- 3 pieces Bay leaves
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 10 grams White (or crystal) rock sugar
- 3 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Salt
- 400 grams Dried wheat noodles
- 2 pieces Spring onions
- 30 grams Coriander leaves
- 150 grams White radish
- 2 tablespoons Vegetable oil
- 2 tablespoons Chili oil
Instructions
Begin by washing the beef brisket thoroughly under cold water. Cut it into large chunks.
In a large pot, bring 2 liters of water to a boil. Add the beef chunks and let them blanch for a few minutes to remove impurities. Drain the beef, rinse under cold water, and set aside.
Peel and slice the ginger and garlic. Add them to the pot along with the bay leaves, star anise, cinnamon stick, and rock sugar.
Return the beef to the pot and add 2 liters of fresh water. Pour in the light soy sauce and dark soy sauce.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot partially and let it simmer for about 2 hours or until the beef becomes tender.
While the broth is simmering, prepare the white radish by peeling and slicing it into thin rounds. Add the radish slices to the broth during the last 30 minutes of cooking.
Once the beef is tender, remove it from the broth and set aside. Strain the broth through a fine sieve to remove the spices and aromatics, leaving a clear broth. Return the broth to the pot and adjust the salt to taste.
Cook the dried wheat noodles according to the package instructions until they are al dente. Drain and rinse the noodles briefly under cold water to stop the cooking process.
Slice the spring onions on a diagonal and finely chop the coriander leaves.
To serve, place a portion of noodles into each serving bowl. Add several pieces of cooked beef atop the noodles.
Ladle the hot broth and radish slices over the noodles.
Garnish with spring onions, coriander leaves, and a drizzle of chili oil.
Serve immediately, allowing each diner to add additional chili oil or soy sauce if desired.
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 8435 mg | 367% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 16.3 g | ||
| Protein | 204.7 g | 409% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 466 mg | 36% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3129 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
