Lamian

Origin

Lamian (“pulled noodles”) are associated with northern and northwestern Chinese traditions, especially Lanzhou beef noodle soup. The dough is repeatedly stretched and folded until it separates into even strands—no knife required.

How to make them

1. 01

   Knead a high-gluten wheat dough with salt and water until very elastic.

2. 02

   Rest thoroughly so the gluten can stretch without tearing.

3. 03

   Pull, slap, and fold the dough rope, doubling strands each pass.

4. 04

   Boil the fresh strands briefly and serve in broth or with sauce.

Storage

Best cooked the day they are pulled. Dough can rest refrigerated several hours. Cooked lamian softens quickly—eat immediately for peak chew.

Popular dishes

• Lanzhou Beef Noodles

  Clear aromatic beef broth with hand-pulled noodles, chili oil, and herbs.

• Thick Belt Lamian

  Wider pulled ribbons served with savory beef or lamb toppings.

• Cold Dressed Lamian

  Chilled pulled noodles with vinegar, chili, and garlic.

• Stir-Fried Lamian

  Fresh pulled noodles tossed in a hot wok with vegetables and soy.

• Tomato Egg Lamian

  Home-style soup of soft tomato-egg sauce over springy strands.