Hand-Pulled Beef Noodles (Lanzhou-Style Noodles in Clear Broth)

Broth and beef

• 800 g Beef marrow bones
• 500 g Beef brisket
• 30 g Ginger root
• 4 cloves Garlic
• 2 pieces Star anise
• 1 piece Cassia cinnamon
• 2 tbsp Light soy sauce
• 2 tsp Fine sea salt

Noodles and assembly

• 300 g Plain flour
• 2 tbsp Rapeseed oil
• 3 tbsp Chili oil
• 3 pieces Spring onion
• 20 g Fresh coriander

1. Put the marrow bones in a stockpot, cover with cold water, and bring to the boil. Boil for 5 minutes to blanch, then drain and rinse the bones and pot to keep the broth clear.
2. Return the bones to the clean pot and add the brisket. Add about 2.5 l water, bring to a gentle simmer, and skim any foam for the first 10 minutes.
3. Slice the ginger and lightly crush the garlic cloves, then add them to the pot with the star anise and cassia cinnamon. Simmer very gently for 1 hour 30 minutes, turning the brisket once or twice, until the beef is tender but still sliceable.
4. While the broth simmers, make the dough: put the flour in a mixing bowl and stir in 1 tsp fine sea salt. Add 160 ml water gradually, mixing to a shaggy dough, then knead for 8 to 10 minutes until smooth and elastic.
5. Coat the dough lightly with 1 tbsp rapeseed oil, cover, and rest at room temperature for 30 minutes. Knead briefly, then rest for another 20 minutes to relax the gluten for pulling.
6. Lift out the brisket and set aside to cool slightly, then strain the broth into a clean pot. Season the broth with the light soy sauce and the remaining 1 tsp fine sea salt, keeping it hot over a low heat.
7. Slice the spring onions and roughly chop the fresh coriander. Thinly slice the brisket across the grain.
8. Bring a large pot of water to a rolling boil. Divide the dough into 6 pieces, roll each into a rope, and lightly oil your hands and the ropes with the remaining 1 tbsp rapeseed oil.
9. Pull one rope at a time: stretch, fold in half, and stretch again until you have long, even noodles. Drop them straight into the boiling water and cook for 1 to 2 minutes until they float and feel springy, then lift out with a colander and divide between bowls.
10. Ladle the hot broth over the noodles, then top with sliced beef. Finish each bowl with spring onion, fresh coriander, and a spoonful of chilli oil to taste, and serve immediately.

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