Chinese Hand Pulled Noodles in Beef Broth Recipe

All-purpose flour: The base for making the hand-pulled noodles, providing structure and texture.

Water: Essential for forming the dough and cooking the noodles.

Salt: Enhances the flavor of both the noodles and the broth.

Beef shank: Adds rich, meaty flavor to the broth; becomes tender when simmered.

Ginger: Adds a warm, spicy note to the broth.

Garlic: Provides a robust, aromatic flavor to the broth.

Soy sauce: Adds umami and saltiness to the broth.

Shaoxing wine: A Chinese cooking wine that enhances the depth of flavor in the broth.

Sugar: Balances the flavors in the broth by adding a touch of sweetness.

Green onions: Used as a fresh, vibrant garnish to finish the dish.

When making hand-pulled noodles, ensure the dough is well-rested and elastic. This allows for easier stretching and pulling without breaking. To achieve this, knead the dough thoroughly until smooth, then let it rest for at least 30 minutes. When stretching the noodles, use a light dusting of flour to prevent sticking and gently pull from the middle outward to maintain an even thickness.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the noodles a slightly chewier texture, similar to traditional hand-pulled noodles.

• water - Substitute with vegetable broth: Using vegetable broth instead of water can add an extra layer of flavor to the noodles.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, enhancing the overall taste of the noodles.

• beef shank - Substitute with chuck roast: Chuck roast is also a tough cut of beef that becomes tender when slow-cooked, making it a good alternative for beef shank.

• water - Substitute with beef broth: Beef broth will add more depth and richness to the beef broth, enhancing the overall flavor.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, making it a suitable substitute.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic, which can complement the broth well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• shaoxing wine - Substitute with dry sherry: Dry sherry has a similar flavor profile to Shaoxing wine and can be used as a substitute in cooking.

• salt - Substitute with fish sauce: Fish sauce can add a salty and umami flavor, enhancing the depth of the broth.

• sugar - Substitute with honey: Honey can add a similar sweetness to sugar but with a slightly different flavor profile.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the beef broth to cool completely before storing. This prevents condensation and maintains the integrity of the broth.
• Transfer the noodles and beef broth into separate airtight containers. This helps to preserve the texture of the noodles and the flavor of the broth.
• For short-term storage, place the containers in the refrigerator. The beef broth can be stored for up to 3-4 days, while the noodles should be consumed within 2 days to avoid becoming too soft.
• For longer storage, freeze the beef broth in freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container to allow for expansion as the liquid freezes.
• To freeze the noodles, lay them out on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the noodles from sticking together.
• Label the containers with the date to keep track of freshness.
• When ready to use, thaw the beef broth in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the beef broth on the stove over medium heat until it reaches a simmer. Avoid boiling to maintain the delicate flavors.
• To reheat the noodles, bring a pot of water to a boil and cook the frozen noodles for 1-2 minutes, or until heated through. Drain well.
• Combine the reheated noodles and beef broth in bowls, garnishing with freshly chopped green onions for a burst of freshness.

• Gently reheat the beef broth in a pot over medium heat until it reaches a simmer. Avoid boiling to maintain the broth's rich flavors.
• In a separate pot, bring water to a boil and briefly dip the hand-pulled noodles for 30 seconds to 1 minute to refresh their texture. Drain immediately.
• Combine the reheated noodles and broth in a bowl, ensuring the noodles are fully submerged and warmed through.
• Optionally, you can reheat the entire dish in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power in 1-minute intervals, stirring gently between each interval until evenly heated.
• For an added touch, sauté some fresh green onions in a bit of oil until fragrant and use them as a fresh garnish to enhance the dish's aroma and flavor.

• Mixing bowl: Use this to combine the flour, water, and salt to make the dough.

• Rolling pin: Essential for rolling out the dough before cutting it into strips.

• Knife: Handy for cutting the rolled-out dough into strips.

• Large pot: Necessary for simmering the beef shank and other ingredients to make the broth.

• Wooden spoon: Useful for stirring the broth as it simmers.

• Colander: Needed for draining the cooked noodles.

• Tongs: Helpful for handling the noodles when transferring them from the boiling water to the colander.

• Cutting board: Use this as a surface for chopping the green onions.

• Measuring cups: Essential for accurately measuring the flour and water for the dough.

• Measuring spoons: Necessary for measuring the salt, soy sauce, shaoxing wine, and sugar.

• Garlic press: Useful for smashing the garlic cloves.

• Soup ladle: Ideal for pouring the beef broth over the noodles in the bowls.

• Bowls: Use these to serve the noodles and broth.

• Chopsticks: Traditional utensil for eating the noodles.

Prepare the broth in advance: Simmer the beef shank with ginger, garlic, and seasonings the day before. This allows flavors to meld and saves time on cooking day.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook attachment to save effort and ensure a smooth texture.

Pre-cut noodles: Roll out and cut the noodles ahead of time. Store them in an airtight container with a bit of flour to prevent sticking.

Quick boil noodles: Cook the noodles in boiling water for just 2-3 minutes to save time and maintain their chewy texture.