Comments on: Lanzhou Beef Noodle Soup (兰州拉面)

By: Pennie G.

Pennie G. — Sat, 04 Nov 2023 14:28:03 +0000

I will have to try this in my Instant Pot. After living in Lanzhou for a year, I loved the soup. I have done it without an IP and it did take a “long minute” to make. Thanks so much for the recipe

By: Maggie Zhu

Maggie Zhu — Sat, 03 Apr 2021 15:45:13 +0000

In reply to Sabrina. I used to use my mom's tea infuser back in China (when I published this recipe) and use it in soup and stews so I can remove the small solid spices easily. I still have the tea infuser but sometimes I just forgot to use it lol Also, many people don't have it so if a soup really need straining, I usually include that in the steps. For the greens, bok choy and napa cabbage should work perfectly.

By: Sabrina

Sabrina — Sat, 03 Apr 2021 06:03:16 +0000

Hi, I love your site and have made many of your amazing recipes! I’m curious – why do some of the spices get put in a tea infuser/spice bag while others float freely in the soup, when they all get removed? Do some of them diffuse differently? I’m super excited to try this out! I like adding greens to my soup when I can – bok choy or flat cabbage seem like they might be good in this soup. What do you think? Do you have any other suggestions for greens? Thanks so much!

By: jobebe

jobebe — Sun, 14 Mar 2021 12:14:23 +0000

Fabulous dish!

By: Michelle Sou

Michelle Sou — Tue, 19 Jan 2021 15:33:45 +0000

Hi Maggie!

Wondering how we can turn this into a instant pot recipe? Maybe brown the beef then pressure cook 45min?

Thanks

By: Maggie

Maggie — Mon, 30 Nov 2020 20:45:16 +0000

In reply to Victoria Murray. Yes you can!

By: Victoria Murray

Victoria Murray — Mon, 30 Nov 2020 20:36:38 +0000

Can I use your Asian beef stock recipe for Lanzhou Beef Noodles recipe?

By: The Mrs

The Mrs — Sun, 17 May 2020 09:34:04 +0000

This is my regular go to when I need my noodle soup for comfort. For me, I only use the recipe for the broth and just add a store bought dried rice noodles instead. They don’t realize it, but my family are forever in your debt! Thanks so much for your website.

By: Tim

Tim — Fri, 14 Jun 2019 11:36:10 +0000

I disagree with the statement that only Lanzhou can make proper Lanzhou beef noodles. I’ve had great beef noodles throughout Gansu province, as well as in Xinjiang, Ningxia, Qinghai, and Shaanxi – You can get great hand-pulled beef noodles throughout the northwest, sometimes even better than those served in Lanzhou.

If you’re talking about places beyond the northwest, Beijing’s are okay but anywhere in the south is disappointing.

By: Maggie

Maggie — Mon, 15 Apr 2019 16:06:28 +0000

In reply to Alex.

Hi Alex, it has been a long time since I posted the recipe, so I’m trying my best to remember it.
I think you should cover the pot. Because the super long cooking time, the broth will reduce too much if you keep the lid open.
You can check on the broth after 3 hours of simmering. If the broth doesn’t taste rich enough, you could always leave the pot uncovered for the last 30 minutes to 1 hour of simmer to reduce it further.