Yang Rou Hui Mian Hui Style Lamb Noodle Soup Recipes

YANG ROU HUI MIAN (HUI STYLE LAMB NOODLE SOUP)

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.

HUI STYLE VEGETABLE SOUP

Steps:

• Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
• Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
• Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
• Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
• Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
• Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
• Add spinach. Cook, stirring occasionally, just until wilted and tender.
• Serve with dark barley bread and sharp cheese (Western style).