Easy Lanzhou Beef Noodle Soup (Lanzhou Lamian)

Name: Easy Lanzhou Beef Noodle Soup (Lanzhou Lamian)
Yield: Serves 2 servings
Ingredients: 5 oz (150 g, or as desired) beef; 1 tablespoon toasted sesame oil; 1 tablespoon doubanjiang (spicy bean paste); 3 1/3 cups water (800 ml); 4 teaspoons Dashida (Korean beef bouillon powder); 1 pinch five-spice powder; Daikon radish, as needed for topping; 1 tablespoon soy sauce per serving; 1 tablespoon Chinese black vinegar per serving; 2 bunches cilantro; Green onion (or garlic chives), as needed for topping; Chili crisp (or chili oil with crunchy bits), as desired; Chili oil, as desired; 2 portions Chinese-style noodles (about 2 bundles)

mk1020 @cook_40128606

Lanzhou Lamian has been getting a lot of attention lately. But simmering beef tendon or bones for soup can be a hassle. Here’s a simple version you can make anytime.
Recipe background:
Since there aren’t many places serving Lanzhou Lamian yet, I wanted to make it easy to enjoy at home, so I came up with this simple adaptation.
Instead of hand-pulled noodles or simmering beef tendon and bones for hours, I use store-bought Chinese noodles and Dashida (beef bouillon powder).
It’s light but filling, spicy, and has an addictive flavor!

mk1020 @cook_40128606

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Ingredients

Serves 2 servings

5 oz(150 g, or as desired) beef
1 tablespoontoasted sesame oil
1 tablespoondoubanjiang (spicy bean paste)
3 1/3 cupswater (800 ml)
4 teaspoonsDashida (Korean beef bouillon powder)
1 pinchfive-spice powder
Daikon radish, as needed for topping
1 tablespoonsoy sauce per serving
1 tablespoonChinese black vinegar per serving
2 bunchescilantro
Green onion (or garlic chives), as needed for topping
Chili crisp (or chili oil with crunchy bits), as desired
Chili oil, as desired
2 portionsChinese-style noodles (about 2 bundles)

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Steps

1

Rub the beef with sesame oil and doubanjiang, then let it marinate for about 15 minutes. Once marinated, stir-fry the beef in sesame oil and set aside.
2

Peel the daikon radish, slice it thinly into half-moons, and boil until tender. Remove the daikon with a slotted spoon and reserve the boiling water to cook the noodles later.
3

In a separate pot, bring 3 1/3 cups (800 ml) water to a boil. Add Dashida and five-spice powder to make the soup. The five-spice powder gives it a classic Chinese flavor.
4

Add soy sauce and black vinegar to warmed serving bowls. Cook the noodles according to package instructions.
5

Pour the soup into the bowls with soy sauce and black vinegar, then add the drained noodles.
6

Top with the stir-fried beef, boiled daikon, cilantro, chili crisp (or chili oil with crunchy bits), green onion, and chili oil. Serve and enjoy.