Yang Rou Hui Mian (Hui Style Lamb Noodle Soup) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe comes from a restaurant in Rekong, Qinghai Province, China run by a family of Hui ancestry. 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.
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