Main courses
Lanzhou Beef Noodle Soup
Warm noodle soup in a clear beef broth, with spicy meat slices, spring onions and coriander.
Servings in this printout: 4
Ingredients
- 700 g beef chuckdiced
- 2 l water
- 1 piece onionhalved
- 1 piece fresh gingerabout 4 cm piece
- 1 piece cinnamon stick
- 2 piece star anise
- 1 tsp salt
- 350 g wheat noodles
- 2 piece daikon radishin thin slices
- 2 piece spring onionsin slices
- 15 g fresh coriandershredded
- 2 tbsp chili oilfor serving
Method
- Put the beef in a pot and cover with water. Boil, skim off the foam and pour off the water.
- Add 2 liters of clean water, onion, ginger, cinnamon, star anise and salt to the pot. Simmer under the lid quietly for about 2 hours until the meat is tender.
- Remove the meat from the broth and strain the broth. Cut the meat into slices.
- Cook the noodles according to the instructions on the package. Add the radish to the broth and cook for 5 minutes.
- Divide the noodles into bowls, add the meat and hot broth. Finish with spring onions, coriander and chili oil.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- beef chuck · Suitable nutrition data was unavailable for this ingredient or product.
- wheat noodles · A suitable GI value was unavailable for this ingredient.
- daikon radish · A suitable GI value was unavailable for this ingredient.
- spring onions · A suitable GI value was unavailable for this ingredient.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · ≈ 30.91 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The noodle GI comparator is cooked dried wheat noodles. All onion and ginger carbohydrate is counted in the broth. Up to 1.25 g carbohydrate per serving from cinnamon and star anise is excluded.
GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
GI value reported in a source
Value used in the model
Original recipe amounts and preparation
- 700 g · beef chuck
- 2 l · water
- 1 piece · onion
- 1 piece · fresh ginger
- 1 piece · cinnamon stick
- 2 piece · star anise
- 1 tsp · salt
- 350 g · wheat noodles
- 2 piece · daikon radish
- 2 piece · spring onions
- 15 g · fresh coriander
- 2 tbsp · chili oil
Put the beef in a pot and cover with water. Boil, skim off the foam and pour off the water. Add 2 liters of clean water, onion, ginger, cinnamon, star anise and salt to the pot. Simmer under the lid quietly for about 2 hours until the meat is tender. Remove the meat from the broth and strain the broth. Cut the meat into slices. Cook the noodles according to the instructions on the package. Add the radish to the broth and cook for 5 minutes. Divide the noodles into bowls, add the meat and hot broth. Finish with spring onions, coriander and chili oil.
Separate version amounts and preparation
Servings for these amounts · 4
- 350 g · Dry Hakubaku Somen
- 100 g · Onion
- 20 g · Ginger
- 600 g · Daikon
- 24 g · Spring onion
- 15 g · Coriander
- 3 g · Cinnamon stick
- 2 g · Star anise
- 700 g · Beef chuck
- 2,000 ml · Water for broth
- 2 tbsp · Filtered unsweetened chilli oil
- amount in the original recipe · Salt
Bring 700 g beef to a boil in water, skim and discard the water. Add 2,000 ml fresh water, 100 g onion, 20 g ginger, 3 g cinnamon, 2 g star anise and salt. Cover and simmer for about 2 hours. Remove the tender beef, strain the broth and slice the beef. Cook 600 g daikon in the broth for 5 minutes. Cook 350 g dry somen separately as directed and drain. Divide the beef, noodles, daikon, broth, 24 g spring onion, 15 g coriander and 2 tbsp chilli oil into 4 servings.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- Yang et al. · GI 46 for cooked dried wheat noodles.HUMAN_GI
- Hakubaku · 71.2 g per 100 g.CARBOHYDRATE
- Fineli 335 · THL CC BY 4.0.CARBOHYDRATE
- AFCD F004213 and F003192 · CC BY-SA 3.0 Australia.CARBOHYDRATE
- USDA daikon · Total carbohydrate minus fibre.CARBOHYDRATE
- USDA spring onion · Total carbohydrate minus fibre.CARBOHYDRATE
- GI coding · Vegetable and seasoning codes.PUBLISHED_CODING
Notes
- The broth can be prepared the day before. Cool it quickly and store in the refrigerator.