Yang Rou Hui Mian (Hui Style Lamb Noodle Soup)

This recipe comes from a restaurant in Rekong, Qinghai Province, China run by a family of Hui ancestry.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  tablespoon ginger, minced
• 1  tablespoon garlic, minced
• 3⁄4 lb boneless lamb, fat trimmed, cut into bite-size pieces
• 1⁄2 teaspoon salt
• 2  tomatoes, chopped
• 5  cups hot water
• 1  cup spinach or 1  cup  Baby Spinach or 1  cup chard leaves, chopped and packed into measuring cup
• 3⁄4 lb  wide egg noodles or 3⁄4 lb  fresh lasagna noodles, cut into 1-inch sections
• 3⁄4 cup cilantro leaf, minced
•  Chinkiang vinegar (optional)
•  soy sauce (optional)

Directions

1. Heat oil in large, heavy pot over medium. Add ginger and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high.
2. Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
3. Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.
4. Meanwhile, bring large pot salted water to boil over high heat. Add noodles; cook as per package instructions until tender. Drain. (If they're ready too soon, toss with a little hot water or oil to coat all surfaces and prevent from sticking.).
5. Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
6. Serve with remaining cilantro, vinegar and soy sauce passed separately.