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Rich lamb broth cradles hand-pulled noodles with tender meat and a drizzle of chili oil. This high protein Northwestern Chinese family soup is hearty, warming, and deeply aromatic.
Rinse the lamb shanks under cold water, then place in a large pot with enough cold water to cover. Bring to boil over high heat, simmer 5 minutes, then drain to remove impurities.
Refill pot with 10 cups fresh water. Add the blanched lamb shanks, daikon, scallions (tied in knots), ginger slices, Sichuan peppercorn, and star anise. Bring to a simmer over medium heat; reduce to low and cook, partially covered, for 90 minutes for rich broth.
Remove lamb shanks and set aside to cool slightly. Strain broth to remove solids. Slice or shred lamb into bite-size pieces; discard bones.
Cook hand-pulled noodles in a separate pot of boiling water until just tender (2-3 minutes). Immediately drain to preserve chewiness.
To serve, divide noodles and lamb among bowls. Pour hot strained broth over top, drizzle with soy sauce and chili oil to taste, garnish with chopped cilantro and extra scallions.
