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.
Provided by Member 610488
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
- Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.
- 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.).
- Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
- Serve with remaining cilantro, vinegar and soy sauce passed separately.
Nutrition Facts : Calories 636.5, Fat 29.2, SaturatedFat 10, Cholesterol 133.1, Sodium 377.9, Carbohydrate 65.3, Fiber 4, Sugar 3.4, Protein 27.5
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