Yu Xiang Pai Gu Mian Sichuan Noodle Pork Shoulder Soup Recipes

YU XIANG PAI GU MIAN (SICHUAN NOODLE PORK SHOULDER SOUP)

Steps:

• 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.

MA YI SHANG SHU (SICHUAN NOODLES AND PORK)

Steps:

• Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
• Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
• Add pork and cook, breaking up meat, until browned, 5-7 minutes.
• Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
• Add paste, light soy, wine, and stock and bring to a boil.
• Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.