Lanzhou Beef Noodles (Hand-Pulled Noodle Soup)

Broth and beef

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

Hand-pulled noodles and finishing

• 360 g Plain flour
• 1 tsp Fine sea salt
• 4 pieces Spring onion
• 20 g Fresh coriander
• 3 tbsp Chili oil

1. Put the marrow bones in a stockpot, cover with cold water, and bring to the boil. Boil for 10 minutes, then drain and rinse the bones and pot to remove any scum. This blanching keeps the broth clear.
2. Return the bones to the clean pot and add the brisket. Cover with fresh cold water and bring to a gentle simmer, skimming any foam for the first 10 minutes. Keep it at a bare simmer so the broth stays clear.
3. Slice the ginger and lightly crush the garlic cloves, then add both to the pot with the star anise, cassia cinnamon and peppercorns. Simmer gently for 1 hour 15 minutes, or until the brisket is tender but still sliceable. Top up with hot water if needed to keep the meat submerged.
4. Lift out the brisket and set it aside to cool slightly. Strain the broth into a clean pot, discarding the aromatics, then season the broth with the light soy sauce and fine sea salt. Keep the broth hot on a very low heat while you make the noodles.
5. In a mixing bowl, combine the plain flour with the fine sea salt, then add 180 ml water a little at a time, mixing to form a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic, then cover and rest for 30 minutes. The rest makes the dough easier to pull.
6. Divide the dough into 6 pieces and roll each into a rope, then cover and rest for 10 minutes. Working with one rope at a time, pull and slap it on the worktop, stretching into long noodles; fold and pull again until you reach your preferred thickness. Keep the formed noodles covered while you pull the rest.
7. Bring a large pot of water to the boil. Cook the noodles in batches for 1 to 2 minutes, until bouncy and just cooked through, then drain well. Divide the noodles between 3 bowls.
8. Thinly slice the brisket, then slice the spring onion and roughly chop the coriander. Arrange the beef over the noodles, ladle over the hot broth, and finish each bowl with chilli oil, spring onion and coriander. Serve immediately while the noodles are springy.

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