Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)

Name: Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 tbsp. canola oil; 1 1 ⁄ 2 lb. boneless pork shoulder, cut into 1" pieces; 8 cloves garlic, minced; 1 (2") piece ginger, preferably young ginger, peeled and thinly sliced; 3 tbsp. douban jiang (Chinese red chile bean paste); 3 tbsp. sugar; 2 tbsp. light soy sauce; 1 ⁄ 4 cup Chinkiang black vinegar; 3 tbsp. cornstarch, mixed with 3 tbsp. water; Kosher salt, to taste; 12 oz. thin Chinese wheat noodles; 3 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, for garnish; Asian pickled red chiles, drained and chopped, or sambal oelek; for garnish

Serves
serves 6

ARIANA LINDQUIST

Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. See Matt Gross's article Flavors of Sichuan for information on hard-to-find ingredients. This recipe first appeared in our March 2013 issue along with Matt Gross's story Capital of Heat.

Ingredients

3 tbsp. canola oil
1 ¹⁄₂ lb. boneless pork shoulder, cut into 1" pieces
8 cloves garlic, minced
1 (2") piece ginger, preferably young ginger, peeled and thinly sliced
3 tbsp. douban jiang (Chinese red chile bean paste)
3 tbsp. sugar
2 tbsp. light soy sauce
¹⁄₄ cup Chinkiang black vinegar
3 tbsp. cornstarch, mixed with 3 tbsp. water
Kosher salt, to taste
12 oz. thin Chinese wheat noodles
3 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, for garnish
Asian pickled red chiles, drained and chopped, or sambal oelek; for garnish

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Instructions

Step 1

Heat oil in a 14" flat-bottomed wok over medium-high heat; add pork and cook, stirring until browned, 8-10 minutes. Add garlic, ginger, and 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.

Step 2

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 chives and pickled chiles.

Heat oil in a 14" flat-bottomed wok over medium-high heat; add pork and cook, stirring until browned, 8-10 minutes. Add garlic, ginger, and 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 chives and pickled chiles.