Lanzhou Noodle Soup

Lanzhou Noodle Soup is a flavorful vegan dish featuring hand-pulled wheat noodles in a spicy and aromatic broth. This nourishing bowl is topped with fresh vegetables and herbs, delivering a delightful combination of textures and tastes.

Ingredients

• Wheat flour - 200 grams
• Water - 100 milliliters
• Salt - 1/2 teaspoon
• Vegetable broth - 1 liter
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 2 tablespoons
• Chili oil - 1 tablespoon
• Green onions - 2, chopped
• Cilantro - a handful, chopped
• Mushrooms - 150 grams, sliced
• Spinach - 100 grams
• Carrot - 1 medium, julienned
• Sesame seeds - 1 tablespoon, toasted

Steps

1. In a mixing bowl, combine wheat flour and salt. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. In a large pot, heat a tablespoon of chili oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
3. Pour in the vegetable broth and soy sauce. Bring to a simmer and add sliced mushrooms and julienned carrots. Let it cook for about 10 minutes.
4. While the broth simmers, divide the rested dough into two pieces. Stretch and pull each piece into long noodles, then set aside.
5. Once the broth is ready, add spinach and cook for an additional 2 minutes until wilted.
6. In another pot, bring water to a boil. Cook the pulled noodles for about 2-3 minutes until they float to the surface. Drain and rinse under cold water.
7. To serve, place cooked noodles in bowls, ladle hot broth with vegetables over them, and garnish with chopped green onions, cilantro, and toasted sesame seeds.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.6 L

Health Benefits

• Rich in plant-based protein from the noodles and vegetables.
• High in vitamins and minerals from fresh ingredients like spinach and carrots.

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