I will have to say, when I first looked up this term, it was new to me. Although there are several people in our office who knew what it was. This term is Lanzhou La Mian-“pulled noodles”. These noodles are made by stretching and folding the dough into long strands. I would say the strands are probably an arms length when making.

La Mian noodles can be served friend in a tomato-based sauce or in a broth, most spicy and garnished with cilantro leaves.

This dish is served all across western China and seems to be popular around the world as well.

Lanzhou pulled-noodle Cilantro Soup:Beef-Broth-with-Rice-Noodle

1 tsp. peanut oil
5-6 scallions (cut into 1 inch pieces)
4 garlic cloves, minced
1 tsp. ginger (smashed)
2 cinnamon sticks
1/4 cup soy sauce
2 tsp. chili bean paste
2 lb. steak, cut into 1 1/2 cubes
thick wheat noodles
5 cups water
1 star anise
cilantro-chopped

  • Heat oil and add scallions, garlic, ginger, cinnamon, & star anise for 1-2 min.
  • Add soy sauce and 5 cups of water- bring to a boil
  • Add Steak and simmer 1 1/2 hours or until beef is tender (can use beef broth as a substitute)
  • remove cinnamon
  • add noodles to the broth and separately cook
  • top with cilantro