Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup)

Submitted by Member 610488

"This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China."

 

• Ready In: 2hrs 39mins
• Ingredients: 12
• Serves: 6

ingredients

• 3 tablespoons canola oil
• 1 1⁄2 lbs boneless pork shoulder, cut into 1 inch pieces
• 8 garlic cloves, minced
• 2 inches piece ginger, peeled thinly sliced
• 3 tablespoons chinese red chile bean paste (douban jiang)
• 3 tablespoons sugar
• 2 tablespoons light soy sauce
• 1⁄4 cup Chinkiang vinegar
• 3 tablespoons cornstarch, mixed with 3 tbsp. water
• kosher salt, to taste
• 1 (12 ounce) package thin Chinese wheat noodles
• 3 scallions, thinly sliced (garnish)

directions

1. Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8–10 minutes.
2. Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
3. Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
4. Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
5. Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1–2 minutes. Keep soup warm.
6. Bring a large pot of salted water to a boil and cook noodles until tender, 3–5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.

Reviews

[H C.]

This was super easy to make and tasted GREAT! Plan to make often.