Yang Rou Hui Mian (hui Style Lamb Noodle Soup)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.