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Thick, irregular noodle strips are cut directly from a dough block into boiling water, then served in a rich meat broth. This rustic Shanxi family specialty has a satisfying chewy texture and pairs beautifully with braised protein toppings.
In a large mixing bowl, combine all-purpose flour and egg, then gradually pour in water, stirring until the dough forms a shaggy ball.
Knead the dough by hand on a lightly floured surface for 10 minutes until smooth and elastic. Cover and let it rest at room temperature for 1 hour for optimal chew.
Meanwhile, in a large pot, brown the beef shank pieces over medium-high heat, then add chopped garlic and ginger. Cook for 2 minutes, stirring frequently.
Add soy sauce, dark soy sauce, star anise, and 6 cups water to the pot. Bring to a boil, skim any foam, then reduce heat to low and simmer for 45 minutes, covered.
Bring a separate large pot of salted water to a rolling boil. Roll the rested dough into a thick log and, over high heat, use a knife to shave broad strips directly into the water. Stir to prevent sticking.
Boil noodle strips for 2–3 minutes until they float and are chewy but cooked through. Use a spider strainer to transfer cooked noodles into serving bowls.
Blanch bok choy for 30 seconds in the boiling water, then divide among bowls. Ladle braised beef and broth over the noodles, and garnish with sliced scallion and white pepper to taste.
