Yu Xiang Pai Gu Mian (sichuan Noodle Lamb Shoulder Soup)

Total Time: 2 hrs 39 mins Preparation Time: 15 mins Cook Time: 2 hrs 24 mins

Ingredients

• Servings: 6
• 3 tablespoons canola oil
• 1 1/2 lbs boneless lamb 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)

Recipe

• 1 heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. add lamb and cook, stirring until browned, 8–10 minutes.
• 2 add garlic, ginger, and chile paste. cook, stirring, until fragrant, about 1 minute.
• 3 add sugar, soy, and vinegar. cook, stirring, until sugar dissolves.
• 4 add 6 cups water and bring to a boil. reduce heat to medium and cook until lamb is very tender, about 2 hours.
• 5 return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1–2 minutes. keep soup warm.
• 6 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.