{"id":5264,"date":"2025-11-26T14:34:20","date_gmt":"2025-11-26T19:34:20","guid":{"rendered":"http:\/\/104.236.198.25\/?p=5264"},"modified":"2025-11-26T14:34:22","modified_gmt":"2025-11-26T19:34:22","slug":"lanzhou-beef-noodles","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/lanzhou-beef-noodles\/","title":{"rendered":"Lanzhou Beef Noodle Soup (\u5170\u5dde\u62c9\u9762)"},"content":{"rendered":"\n

Anytime I crave a comforting and authentic meal, I make this Lanzhou beef noodle soup (\u5170\u5dde\u62c9\u9762). I use my homemade hand pulled noodles, a mix of aromatics and spices, beef bones, and tender beef to create a rich and flavorful bowl. With my clear instructions you can easily make this traditional soup at home.<\/p>\n\n\n\n

\"Lan<\/figure>\n\n\n\n

First things first, for anyone who is not familiar with the recipe, Lanzhou beef noodle soup or Lanzhou La Mian (\u5170\u5dde\u62c9\u9762), is a popular Chinese noodle dish<\/a> that originated in Lanzhou, the capital city of Gansu province in northwestern China.\u00a0This soup is known for its simplicity, but I would say it relies on simmering and careful seasoning to highlight its natural flavor.<\/p>\n\n\n\n

I want to point out that one of the defining features of Lanzhou beef noodle soup is the hand pulled noodles. They are usually made fresh by a chef, who stretches and folds the dough until it becomes long, thin, and even strands. Watching this in a Lanzhou style shop is an experience worth seeking out when you travel in China. Or you can simply learn to make my easy hand-pulled noodles<\/a> from scratch, and I always recommend it for this soup.<\/p>\n\n\n\n

Now let us talk about the broth. My homemade broth uses beef and beef bones simmered with spices and aromatics for hours until it becomes deeply savory and hearty. Then comes the fun part, the assembly<\/em>, which is surprisingly simple. I serve the noodles in the clear broth and add tender pieces of beef, radish, cilantro, and a spoon of my homemade chili oil<\/a>. My recipe makes about 8 servings, yet if you have a small family like mine, it stores well and is great to enjoy later.<\/p>\n\n\n\t\t

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Unlocking Lanzhou beef noodles at home<\/h2>\n\n\n\n

In China, the true Lanzhou beef noodle recipe is closely guarded. Each noodle shop protects its own version, which makes the authentic flavor challenging to recreate at home. But I have good news, when you choose the right ingredients, you can create a bowl that comes very close to the traditional version in your own kitchen. That is exactly what I share in my step by step directions for making the most delicious Lanzhou beef noodle soup, which has become one of my favorite Chinese soup recipes<\/a>.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

Ingredients<\/h2>\n\n\n\n

These are the ingredients I use to make this Lanzhou beef noodle soup. I also share a few substitutions I have tested that work well for this recipe.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Beef and bones for the broth<\/h3>\n\n\n\n

For the beef, my first choice is untrimmed flank steak. In Chinese it is called Niu Nan (\u725b\u8169) <\/strong>and the cut is quite different from what you usually see in regular grocery stores in the United States, so I usually pick it up at a Chinese market. It has more fat and membranes, and I love how they melt during cooking and keep the beef tender and juicy. If you cannot find this cut, brisket, round roast, or chuck<\/strong> also work very well.<\/p>\n\n\n\n

When it comes to the bones, I usually choose beef shin ones for this soup. Neck bones are a good alternative if that is what you can get.<\/p>\n\n\n\n

Aromatic Spice Soup Base<\/h3>\n\n\n\n

Aromatics: <\/strong>I use ginger, garlic, and scallion to build the foundation of the broth.<\/p>\n\n\n\n

Spices:<\/strong> I add chili pepper, bay leaves, fennel seeds, nutmeg, cinnamon, star anise, whole cloves, and Sichuan peppercorns. This mix gives the broth its depth and the warm fragrance that Lanzhou noodles are known for.<\/p>\n\n\n\n

Salt and daikon radish: <\/strong>I season the broth with salt and simmer daikon radish until it turns tender. The radish adds a mild sweetness that balances the beef and spices.<\/p>\n\n\n\n

\"Fresh<\/figure>\n\n\n\n

Key ingredient: hand-pulled noodles<\/h3>\n\n\n\n

As I mentioned earlier, the closest way to enjoy an authentic bowl is to make your own hand pulled noodles. I have a hand pulled noodle recipe<\/a> that you can follow at home. It takes some time and patience, but it is very doable when you follow my steps, and the results are always worth it.<\/p>\n\n\n\n

When I am not making noodles from scratch, I look for Lanzhou fresh noodles by Havista at my local Asian market. These semi dried noodles turn nicely chewy once boiled, and they work great in this soup. If you can’t find them, dried wheat noodles are a great option, and a spaghetti style shape comes closest to the traditional look.<\/p>\n\n\n\n

How to make <\/h2>\n\n\n\n

1. Start the broth:<\/strong> Add the beef bones and meat to a large pot and cover them with 8 cups of cold water. Heat the pot over medium high until it comes to a boil, stirring a few times to keep the meat from sticking. Once the water reaches a boil, reduce the heat to medium.<\/p>\n\n\n\n

\"beef<\/figure>\n\n\n\n

2. Skim the broth:<\/strong> Skim off the brown foam from the surface and discard it. Continue skimming until the broth looks almost clear, which usually takes me about 10 minutes.<\/p>\n\n\n\n

\"Skim<\/figure>\n\n\n\n

3. Add spices and aromatics:<\/strong> Transfer the beef, bones, and broth into an Instant Pot, then add the spices and aromatics.<\/p>\n\n\n\n

\"beef,<\/figure>\n\n\n\n

4. Pressure cook the broth:<\/strong> Cook on high pressure for 1 hour, until the beef turns tender and the broth becomes rich.<\/p>\n\n\n\n

\"Cook<\/figure>\n\n\n\n

5. Remove the solids:<\/strong> Transfer the beef pieces onto a plate, then discard the bones and the spices.<\/p>\n\n\n\n

\"removing<\/figure>\n\n\n\n

6. Cook the radishes:<\/strong> Add the radishes to the broth and simmer for around 10 minutes until they turn tender.<\/p>\n\n\n\n

\"radishes<\/figure>\n\n\n\n

7. Cook and assemble the noodles:<\/strong> Boil the noodles according to the package instructions, then divide them among the bowls. Pour the hot broth over the noodles and add a few pieces of beef, daikon radish, cilantro, and green onion. Serve with chili oil and salt on the side for a warm and satisfying meal my family really enjoys.<\/p>\n\n\n\n

\"Lanzhou<\/figure>\n\n\n\t\t
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Cook without an Instant Pot<\/h2>\n\n\n\n

If you do not have an Instant Pot, you can still make this soup with great results on the stovetop, and I often do this when my mom visits since she prefers the stovetop version.<\/p>\n\n\n\n

After the initial blanching, I keep everything in the same pot, add 2 cups of water, and bring it to a gentle simmer. The broth needs about 3 to 4 hours on very low heat to develop the depth and aroma I look for, and the beef becomes tender during this time. Of course this method takes longer, but the slow simmer creates a great rounded broth that we love.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

Serve and customize<\/h2>\n\n\n\n

I usually serve Lanzhou beef noodle soup the same way I enjoyed it in China, as a simple stand alone main dish. The clear broth, tender beef, and hand pulled noodles make a complete and comforting meal on their own, and I often pair it with a light cucumber salad<\/a> or a small wood ear mushroom salad<\/a> on the side. <\/p>\n\n\n\n

If you want to make the meal your own, there are plenty of easy ways to customize it. You can adjust the spices, add more chili oil, or top with vegetables you love, such as yu choy or bok choy. And if you want to keep things simple, I recommend adding a few small classic plates like Chinese chicken dumplings<\/a>, or a batch of homemade egg rolls<\/a>. They are easy warm ups for guests or family members who are just being introduced to this soup and help ease everyone into the meal.<\/p>\n\n\n\n

\"Lan<\/figure>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\t\t
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Why do my noodles turn soft too quickly?<\/h3>\t\t\t\t
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I cook the noodles right before serving and keep them separate from the broth until the last moment. When noodles sit in hot broth for too long, they soften quickly, so I always assemble the bowls just as I sit down to eat.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How do I know when the beef is ready?<\/h3>\t\t\t\t
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I lift a piece from the pot and check if it is tender enough to cut with chopsticks. When the beef reaches that point, the broth usually carries a richer aroma, and everything harmonizes. It is a signal that the pot has done its work.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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What is the best way to store this soup?<\/h3>\t\t\t\t
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I usually place the broth and beef in airtight containers once they cool to room temperature, and they keep well in the fridge for about 4 days. When I freeze the broth, I leave a little space at the top of the container and it stays in good shape for up to three months. I freeze the cooked beef separately so it’s easier to portion out, and I always cook fresh noodles right before serving because they do not store well once mixed with the broth.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n

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Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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