Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup)
- Ready In:
- 2hrs 39mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 44.37 ml canola oil
- 680.38 g boneless pork shoulder, cut into 1 inch pieces
- 8 garlic cloves, minced
- 2 inch piece ginger, peeled thinly sliced
- 44.37 ml chinese red chile bean paste (douban jiang)
- 44.37 ml sugar
- 29.58 ml light soy sauce
- 59.14 ml Chinkiang vinegar
- 44.37 ml cornstarch, mixed with 3 tbsp. water
- kosher salt, to taste
- 340.19 g package thin Chinese wheat noodles
- 3 scallions, thinly sliced (garnish)
directions
- 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.
- Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
- Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
- Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
- Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1–2 minutes. Keep soup warm.
- 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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