Entree: China – Inner Mongolia – 手拉面 ➤ Shǒu lāmiàn (Fresh wheat noodles pulled by hand 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 45 min

Cook 2 hrs 15 min

Additional 30 min

Total 2 hrs 40 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) warm water
- 1/2 tsp (2 g) baking soda
- 1 tbsp (15 ml) vegetable oil for dough
- 2 tbsp (30 ml) vegetable oil for searing
- 2 lb (900 g) mutton bones for broth
- 8 oz (225 g) boneless mutton shoulder, thinly sliced
- 8 cups (1.9 L) water for broth
- 2-inch (5 cm) piece fresh ginger, smashed
- 3 scallions, split (white and green parts separated)
- 2 star anise (optional)
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground white pepper
- 1 tbsp (15 ml) sesame oil
- Fresh cilantro and sliced scallions for garnish
- 1-2 tbsp (8-16 g) cornstarch for dusting noodles (optional)

Instructions

1. Make the broth: In a large pot, add mutton bones, smashed ginger, the white parts of the scallions, star anise, and 8 cups (1.9 L) water. Bring to a boil, skim scum, then reduce to a gentle simmer and cook for 1.5 to 2 hours. Strain and reserve the clear broth; discard solids.
2. Prepare the dough: In a bowl, whisk together flour and 1 tsp (6 g) salt. Dissolve baking soda in the warm water, then add the baking soda water and 1 tbsp (15 ml) vegetable oil to the flour. Mix until a shaggy dough forms.
3. Knead and rest: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Cover with plastic or a damp towel and rest 30–45 minutes to relax the gluten.
4. Pull the noodles: Divide dough into 4 equal pieces. Roll each into a rope, then repeatedly stretch and fold each rope, pulling gently to lengthen until thin noodles form (aim for strands about 1/8–1/4 inch / 3–6 mm thick). Dust lightly with cornstarch to prevent sticking.
5. Cook the mutton: Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Quickly sear the thinly sliced mutton shoulder just until browned at the edges; set aside.
6. Season the broth: Return strained broth to the pot, add light soy sauce, 1 tsp (5 g) salt, and 1/2 tsp (2 g) white pepper. Bring to a gentle simmer; keep hot.
7. Boil the noodles: Bring a separate large pot of salted water to a rolling boil. Add pulled noodles and cook 2–4 minutes until tender but chewy. Drain and rinse briefly under hot water to remove excess starch.
8. Assemble bowls: Divide noodles among bowls. Add seared mutton slices and ladle hot mutton broth over the noodles. Finish with a drizzle of sesame oil and sprinkle with sliced scallions and cilantro.
9. Serve immediately while broth and noodles are hot and the noodles remain springy.