Lanzhou Hand-Pulled Noodles: A Complete Guide to Making Three Types of Noodles at Home

Lanzhou hand-pulled noodles are famous for their signature “Five Elements”: clear broth, white radish, red chili oil, green cilantro, and yellow noodles. Making authentic hand-pulled noodles at home is challenging, but with the right techniques, you can achieve results close to restaurant quality. Here’s a summary of how to make three classic types of hand-pulled noodles: round noodles, ribbon noodles, and wide noodles.

Step 1: Dough Preparation & Resting

1. Ingredients

High-gluten flour – Provides the necessary elasticity for pulling.
Saltwater – Around 2% salt helps strengthen the gluten.
Penghui (alkaline water, optional) – Traditionally used in Lanzhou noodles to improve stretchiness; food-grade baking soda (0.2%) can be a substitute.

2. Dough-Making Process

Mixing the dough: Gradually add saltwater to the flour while mixing until it forms a rough dough.
Kneading: Knead vigorously until the dough becomes smooth and elastic.
Resting: Wrap in plastic and let it rest for 2 to 4 hours (or longer) to allow the gluten to develop fully.
Slapping & Stretching: After resting, repeatedly slap and stretch the dough to enhance elasticity.

Step 2: Three Hand-Pulled Noodle Techniques

1. Round Noodles (Thin or Thick Noodles)

✅ Key Technique: Stretch and shake evenly for consistent thickness

Steps:
1. Take a small piece of dough and roll it into a long rope, applying a little oil to prevent sticking.
2. Hold both ends and stretch while gently shaking the noodle to lengthen it.
3. Fold the noodle and repeat the stretching process a few times until it reaches the desired thickness.
4. Boil for 30–60 seconds, then remove.
Best for: Lanzhou beef noodle soup, braised beef noodles

2. Ribbon Noodles (Flat Leaf-Shaped Noodles)

✅ Key Technique: Lightly press before stretching to maintain even width

Steps:
1. Roll a small piece of dough into a rope, then press it lightly to create an oval shape.
2. Hold both ends and stretch steadily to elongate while maintaining an even width.
3. Boil for about 1 minute, then remove.
Best for: Lanzhou soup noodles, Zhajiang noodles (fried sauce noodles)

3. Wide Noodles (Broad Flat Noodles)

✅ Key Technique: Press down before pulling to ensure the right thickness

Steps:
1. Roll a piece of dough into a thick rope and press it into a 1 cm thick strip.
2. Hold both ends and slowly stretch it while keeping the width even.
3. If the noodle is too thick, gently slap it against the table to thin it out.
4. Boil for 1–2 minutes, then remove.
Best for: Lanzhou beef noodles, wide hand-pulled noodles

Step 3: Cooking & Serving

Boil water before adding noodles, stirring to prevent sticking.
Adjust the boiling time based on the thickness of the noodles; rinse with cold water for a chewier texture.
Serve with beef broth, cilantro, scallions, chili oil, and white radish for authentic Lanzhou flavor.

By mastering these three noodle-pulling techniques, you can create authentic Lanzhou hand-pulled noodles at home! Have you tried any of them?

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