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    You are in: Home / Recipes / Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup) Recipe
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    Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 39 mins

    15 mins

    2 hrs 24 mins

    Member #610488's Note:

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

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    Units: US | Metric


    1. 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. 2
      Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
    3. 3
      Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
    4. 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. 5
      Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1–2 minutes. Keep soup warm.
    6. 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.

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

    Serving Size: 1 (148 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 400.6
    Calories from Fat 269
    Total Fat 29.9 g
    Saturated Fat 8.4 g
    Cholesterol 80.5 mg
    Sodium 414.6 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 0.3 g
    Sugars 6.6 g
    Protein 19.9 g

    The following items or measurements are not included:


    bean paste

    Chinkiang vinegar

    Chinese wheat noodles

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