Entree: China – Qinghai – 手拉面 ➤ Shǒu lāmiàn (Hand-stretched wheat noodles traditionally boiled and served in a savory mutton broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 45 min

Additional 45 min

Total 2 hrs 20 min

Ingredients

- 4 cups (520 g) all-purpose wheat flour
- 1 1/2 tsp (8 g) fine salt
- 1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C), plus extra for adjusting dough
- 1 tbsp (15 ml) vegetable oil, plus extra for coating dough
- 1 lb (454 g) mutton or lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 8 cups (1.9 L) water for broth
- 1 inch (2.5 cm) piece fresh ginger, smashed
- 2 star anise
- 2 tsp (6 g) whole Sichuan peppercorns (optional)
- 2 tsp (10 g) kosher salt, or to taste
- 2 scallions, white parts tied into a knot for broth, green parts sliced for garnish
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)
- 2 tbsp (30 ml) chili oil, or to taste
- 1/4 cup (10 g) fresh cilantro leaves for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a large bowl combine 4 cups (960 ml) flour and 1 1/2 tsp (7.5 ml) salt. Gradually add 1 1/4 cups (300 ml) warm water while stirring until a shaggy dough forms. Add 1 tbsp (15 ml) oil and knead 8–10 minutes until smooth and elastic. Cover with oil and plastic wrap; let rest at room temperature 30–60 minutes.
2. Meanwhile prepare the broth: in a large pot add 1 lb (454 g) mutton pieces, 8 cups (1.92 L) water, smashed ginger, star anise, Sichuan peppercorns (if using), and the knotted white parts of scallions. Bring to a boil, skim foam, then simmer gently 1 to 1 1/2 hours until meat is tender and broth is fragrant. Strain solids, return clear broth to pot, add 2 tsp (10 ml) kosher salt, 1 tbsp (15 ml) soy sauce, and 1 tbsp (15 ml) Shaoxing wine if using; keep hot.
3. Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a long cylinder about 1 inch (2.5 cm) thick, then stretch and slap the dough repeatedly to form long noodles, folding and stretching until thin, or cut into thick hand-torn strips if you prefer.
4. Bring the broth to a gentle boil. Working in batches, add the hand-pulled noodles to the boiling broth and cook 2–4 minutes until noodles are tender and chewy.
5. Ladle noodles and broth into bowls, top with sliced green scallions, a drizzle of chili oil, and fresh cilantro if desired. Serve immediately with additional chili oil at the table.

1. Make the dough: in a large bowl combine 4 cups flour and 1 1/2 tsp salt. Gradually add 1 1/4 cups warm water while stirring until a shaggy dough forms. Add 1 tbsp oil and knead 8–10 minutes until smooth and elastic. Cover with oil and plastic wrap; let rest at room temperature 30–60 minutes.
2. Meanwhile prepare the broth: in a large pot add 1 lb mutton pieces, 8 cups water, smashed ginger, star anise, Sichuan peppercorns (if using), and the knotted white parts of scallions. Bring to a boil, skim foam, then simmer gently 1 to 1 1/2 hours until meat is tender and broth is fragrant. Strain solids, return clear broth to pot, add 2 tsp kosher salt, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine if using; keep hot.
3. Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a long cylinder about 1 inch (2.5 cm) thick, then stretch and slap the dough repeatedly to form long noodles, folding and stretching until thin, or cut into thick hand-torn strips if you prefer.
4. Bring the broth to a gentle boil. Working in batches, add the hand-pulled noodles to the boiling broth and cook 2–4 minutes until noodles are tender and chewy.
5. Ladle noodles and broth into bowls, top with sliced green scallions, a drizzle of chili oil, and fresh cilantro if desired. Serve immediately with additional chili oil at the table.