Linfen Beef Meatball Noodles

Linfen Beef Meatball Noodles 

A Traditional Shanxi Noodle Dish with Deep Northern Chinese Flavors

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Introduction

Linfen Beef Meatball Noodles  is a beloved noodle dish from Linfen, Shanxi Province, in northern China.

Shanxi is famous for its hand-pulled and knife-cut noodles, and this dish perfectly combines springy noodles, juicy beef meatballs, and a fragrant broth made with traditional spices and soy sauce.

The result is a bowl of noodles that’s both hearty and deeply aromatic, representing the comforting soul of northern Chinese home cooking.

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Ingredients

For the Beef Meatballs:

• Ground beef — 300 g

• Green onion — 1 (finely chopped)

• Fresh ginger — 1 small piece (minced)

• Soy sauce — 1 tablespoon

• Oyster sauce — 1 tablespoon

• Shaoxing wine (or cooking wine) — 1 tablespoon

• Cornstarch — 1 tablespoon

• Egg — 1

• Salt — ½ teaspoon

• White pepper — a pinch

For the Broth:

• Beef bones or beef brisket — 300 g

• Water — 1.5 liters

• Ginger — 3 slices

• Green onion — 1 stalk

• Star anise — 1 piece

• Bay leaf — 1

• Soy sauce — 2 tablespoons

• Salt — to taste

For the Noodles:

• Fresh Chinese wheat noodles (hand-pulled or store-bought) — 300 g

Optional Toppings:

• Blanched bok choy or spinach

• Chopped cilantro or green onion

• Chili oil or vinegar (to taste)

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Instructions

Step 1: Prepare the Broth

1. In a large pot, add beef bones or brisket, ginger, green onion, star anise, and bay leaf.

2. Pour in 1.5 liters of water and bring to a boil.

3. Skim off any foam that rises to the surface.

4. Reduce to low heat and simmer for 1–1.5 hours until the soup turns rich and fragrant.

5. Add soy sauce and salt to taste, then set aside and keep warm.

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Step 2: Make the Beef Meatballs

1. In a large bowl, mix ground beef, chopped green onion, ginger, soy sauce, oyster sauce, Shaoxing wine, cornstarch, egg, salt, and white pepper.

2. Stir vigorously in one direction until the mixture becomes sticky and well combined — this helps the meatballs stay tender and springy.

3. Wet your hands and shape the mixture into small balls about 2–3 cm in diameter.

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Step 3: Cook the Meatballs

1. Bring a pot of water to a gentle boil.

2. Drop in the meatballs one by one.

3. When they float to the top, continue to simmer for another 5–8 minutes until fully cooked.

4. Remove the meatballs and set aside.

5. Optionally, transfer them into the prepared beef broth to soak in flavor.

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Step 4: Cook the Noodles

1. In another pot, bring water to a boil.

2. Add the fresh noodles and cook until just tender (about 3–5 minutes, depending on type).

3. Drain and place in serving bowls.

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Step 5: Assemble the Dish

1. Arrange several beef meatballs on top of the noodles.

2. Pour in a generous ladle of hot beef broth.

3. Garnish with blanched greens, cilantro, or green onions.

4. For extra kick, drizzle chili oil or add a splash of vinegar.

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Step 6: Serve

Serve the Linfen Beef Meatball Noodles piping hot.
The broth is rich and savory, the noodles are chewy, and the meatballs are soft yet flavorful — every bite captures the warmth of Shanxi home-style cooking.

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Tips for the Best Flavor

• Stir the beef mixture in one direction to develop elasticity in the meatballs.

• Use hand-pulled noodles or knife-cut noodles for the most authentic Shanxi texture.

• Simmer the broth slowly — patience brings out the deep beef flavor.

• If you like a richer taste, add a few drops of sesame oil before serving.