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Chinese Lan Zhou Beef Noodle Ramen Recipe

Features:
  • Boiling
Cuisine:

Lan Zhou Beef Ramen is so popular that you can find its stores everywhere. The soup is light taste and had a comforting aroma. The noodles are elastic and chewy. With the decoration of white daikon and green coriander, this ramen is appetizing and attractive for your taste buds.

  • 85 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Kitchen Tips

1. Before stewing beef, soak beef in water for 3 hours to remove the blood and bad taste.

2. To save time, you can use a pressure cooker to stew beef until cooked. When chopsticks can stab in the beef, you can add salt and continue to cook for 10 minutes.

Steps

1
Done
5 minutes

Wash beef and remove blood. Cut into large pieces. Wash and slice white daikon. 

2
Done
10 minutes

Add water and beef to a pot. Bring to a boil, then use low heat to stew for 8 minutes and skim the foam on the top. Turn over beef occasionally.

3
Done
45 minutes

Put cinnamon, Amomum Tsao-ko, nutmeg, aniseed, cloves, dried red chili and while pepper into a spice bag. Put the spice bag, chopped scallion strips, and ginger slice into the pot. Continue to boil for 40 minutes. 

4
Done
10 minutes

Season with salt and cook for another 10 minutes. Turn off heat and remove beef from the soup. Cut beef into slices. Set aside.

5
Done
5 minutes

Add water to a pot. Pour into the beef soup. The ratio of beef soup and water should be 1:1. Add daikon slice and season with Sichuan pepper powder, chicken powder, and salt. Bring to a boil. Sprinkle with sesame oil. 

6
Done
10 minutes

Add water to another pot. Bring to a boil and blanch ramen noodle until cooked. Remove ramen to a bowl. Pour into the daikon-beef soup. Add sliced beef and sprinkle with minced coriander and garlic. Top with a little chili oil before serving.

Emilia

No one is born a great cook, one learns by doing

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