Qinghai-Style Hand-Pulled Noodles
Beef and Vegetables
Experience the authentic bite of Qinghai-style hand-pulled noodles, topped with a savory, heavily seasoned stir-fry of beef, squash, and vibrant vegetables.
Hand-pulled noodles are a cornerstone of Northwestern Chinese cuisine, prized for their exceptional elasticity and satisfying chew. In Qinghai, these noodles are traditionally paired with a robust stir-fry of local vegetables and tender beef, seasoned with warming spices like Sichuan peppercorn and grass fruit. The addition of edible lye to the dough is a time-honored technique, giving the noodles their signature bounce, slight yellow hue, and distinctive flavor profile.
Ingredients
- 500 g all-purpose flour
- 1/2 tsp edible lye
- 1/2 tsp salt
- 250 ml water
- 200 g beef
- 1 squash
- 1 tomato
- 1/4 head cabbage
- 1 green onion
- 1 green pepper
- 2 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tbsp chili bean paste
- 1/2 tsp grass fruit powder
- 1/2 tsp Sichuan peppercorn powder
- 1 tsp chicken essence
Instructions
- 1Prepare the dough
In a stand mixer bowl, combine two bowls of flour, salt, and the edible lye. Gradually add a moderate amount of water, mixing until a smooth, consistent dough forms. Knead until elastic.
Tip: Adding edible lye is a traditional technique that gives hand-pulled noodles their characteristic chewiness and elasticity. - 2Roll out the dough
Take the rested dough and roll it out onto a wooden cutting board. Brush the surface with oil to prevent sticking and keep it pliable before you begin to cut and stretch the noodles.
Tip: Resting the dough is crucial; it allows the gluten to relax, making it much easier to stretch without snapping. - 3Prepare the beef
Using a sharp cleaver, slice the cleaned beef into thin, bite-sized pieces. Slicing against the grain will keep the meat tender during the quick stir-fry process.
Tip: Slicing the beef while it is slightly chilled can make it easier to achieve thin, consistent cuts. - 4Prepare the squash
After washing, slice the squash into thin, bite-sized pieces. Ensure all vegetables are prepped and ready before you start the stir-frying process.
Tip: Try to slice the squash into pieces similar in size to the beef for even cooking. - 5Stir-fry the beef
Heat oil in a wok until shimmering. Add the sliced beef and stir-fry over high heat until browned and evenly cooked. Add a dash of soy sauce to enhance the color and depth of flavor.
Tip: Keep the wok moving constantly to ensure the beef sears quickly without overcooking. - 6Combine ingredients
Add the prepared squash, green onion, and green pepper to the beef. Season with chili bean paste, grass fruit powder, Sichuan peppercorn powder, chicken essence, and a touch of salt, stir-frying until the vegetables are tender-crisp and well-coated.
Tip: Add the vegetables in stages if needed so they stay crisp-tender.
