Lanzhou Noodle Soup
A fragrant Chinese noodle soup featuring tender lamb, aromatic spices, and hand-pulled noodles in a rich, savory broth. This Gansu province classic is comfort food at its finest.
- Total time
- 45 min
- Servings
- 2
- Calories
- 650
- Protein
- 42g
Ingredients
- 350 g lamb shoulder, cubed
- 1000 ml water
- 2 whole star anise
- 1 piece (3 inches) cinnamon stick
- 2 whole bay leaves
- 30 g ginger, sliced
- 3 pieces scallions, white parts
- 3 tbsp soy sauce
- 1 tsp salt
- 300 g fresh wheat noodles
- 3 stalks scallions, thinly sliced
- 2 tbsp fresh cilantro, chopped
- ¼ tsp white pepper powder
- 1 tbsp chili oil
Instructions
- 1
Bring a large pot of water to boil. Add lamb cubes and blanch for 2 minutes, then drain and rinse under cold water to remove impurities.
- 2
In a clean large pot, add 1000 ml fresh water and bring to boil over high heat.
- 3
Add blanched lamb, ginger slices, scallion whites, star anise, cinnamon stick, and bay leaves.
- 4
Return to boil, then reduce heat to medium-low and simmer uncovered for 30 minutes until lamb is tender.
- 5
Add soy sauce and salt, adjusting seasoning to taste. The broth should be savory and aromatic.
- 6
In a separate pot, bring salted water to boil and cook fresh noodles according to package directions until al dente. Drain well.
- 7
Divide noodles between two bowls and ladle hot lamb broth with lamb pieces over the top.
- 8
Garnish with sliced scallions, fresh cilantro, white pepper, and drizzle of chili oil. Serve immediately.
Tools you’ll need
- large stainless steel pot
- second large pot
- colander
- ladle
- bowls
- cutting board
- chef's knife
- spoon
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