Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder

Name: Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 1/2 lbs boneless pork 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)

Servings: persons

3 tablespoons canola oil
1 1/2 lbs boneless pork 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)

1
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.
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 pork 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.

1035

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 1/2 lbs boneless pork shoulder, cut into 1 inch pieces, 8 garlic cloves, minced, 2 inches piece ginger, peeled thinly sliced, and more.

Yes, Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions