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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 3725 kcal 186 %
- Fat 183 g 282 %
- Saturated 50 g 251 %
- Carbs 334 g 111 %
- Fiber 17 g 68 %
- Protein 178 g 356 %
- Cholesterol 769 mg 256 %
- Sodium 3458 mg 144 %
- Calcium 345 mg 34 %
- Magnesium 395 mg 94 %
- Potassium 3498 mg 74 %
- Iron 24 mg 134 %
- Zinc 27 mg 246 %
- Phosphorus 2266 mg 324 %
- Vitamin A 114 µg 13 %
- Vitamin C 79 mg 88 %
- Thiamin (B1) 9 mg 769 %
- Riboflavin (B2) 4 mg 278 %
- Niacin (B3) 56 mg 352 %
- Vitamin B6 4 mg 292 %
- Folate equivalent (total) 1353 µg 338 %
- Vitamin B12 6 µg 253 %
- Vitamin D 13 µg 84 %
- Vitamin E 11 mg 71 %
- Vitamin K 139 µg 116 %
Yu Xiang Pai Gu Mian (Sichuan Noodle And Pork Shoulder Soup)
Ingredients
- 3 tbsp. canola oil
- 1½ lb. boneless pork shoulder, cut into 1" pieces
- 8 cloves garlic, minced
- 1 2" piece ginger, preferably young ginger, peeled and thinly sliced
- 3 tbsp. douban jiang (Chinese red chile bean paste)
- 3 tbsp. sugar
- 2 tbsp. light soy sauce
- ¼ cup Chinkiang black vinegar
- 3 tbsp. cornstarch, mixed with 3 tbsp. water
- Kosher salt, to taste
- 12 oz. thin Chinese wheat noodles)
- 3 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, for garnish
- Asian pickled red chiles, drained and chopped, or sambal oelek; for garnish
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