2 hrs 39 mins
2 hrs 24 mins
Member #610488's Note:
This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China.
My Private Note
Units: US | Metric
- 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)
- 1Heat 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.
- 2Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
- 3Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
- 4Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
- 5Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1–2 minutes. Keep soup warm.
- 6Bring 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:
Chinese wheat noodles