Best 3 Yu Xiang Pai Gu Mian Sichuan Noodle Pork Shoulder Soup Recipes

Yu xiang pai gu mian, literally meaning "fish-fragrant pork ribs noodles" in Chinese, is a classic Sichuan noodle dish that tantalizes taste buds with its harmonious blend of spicy, sour, sweet, and savory flavors. Originating from the culinary heartland of China, this dish showcases tender pork ribs braised in a captivating sauce made from aromatic spices, ginger, garlic, and a medley of chili peppers. The pork ribs are then nestled atop a bed of springy noodles, accompanied by a medley of crunchy wood ear mushrooms, bamboo shoots, and vibrant green onions. The dish is finished with a drizzle of fragrant sesame oil, adding an extra layer of richness and nuttiness.

In this article, you'll find not only the enticing recipe for yu xiang pai gu mian but also a delightful collection of other noodle dishes that are sure to satisfy your cravings. Discover the secrets behind creating the perfect Chongqing noodles, a fiery and flavorful dish that captures the essence of Sichuan cuisine. Learn to craft authentic Lanzhou beef noodles, renowned for their springy noodles and savory broth. Indulge in the comforting goodness of liangpi, a refreshing cold noodle dish that is perfect for a light and satisfying meal. And don't miss out on the unique flavors of zhajiangmian, a Beijing-style noodle dish featuring savory minced pork sauce and crunchy vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

YU XIANG PAI GU MIAN (SICHUAN NOODLE PORK SHOULDER SOUP)

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

Make and share this Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup) recipe from Food.com.

Provided by Member 610488

Categories Lunch/Snacks

Time 2h39m

Yield 6 serving(s)

Number Of Ingredients 12

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)

Steps:

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.
Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1-2 minutes. Keep soup warm.
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.

DAN DAN MIAN - SICHUAN SPICY NOODLES

Dan Dan Mian - Sichuan Spicy Noodles image

I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I'll only put in 1/2tsp. The recipe below reflects this.

Provided by Andrew Mollmann

Categories One Dish Meal

Time 25m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces pork, minced
1 tablespoon dark soy sauce
3 tablespoons garlic, finely chopped
2 tablespoons ginger, peeled and finely chopped
4 tablespoons onions, finely chopped
2 tablespoons peanut butter
2 tablespoons dark soy sauce
2 tablespoons chili oil
1 teaspoon sesame oil
1 tablespoon szechuan peppercorns, ground
1/2 teaspoon salt
8 ounces chicken stock
12 ounces udon noodles (I used rice noodles)
1/2 cup peanuts, roasted, finedly chopped

Steps:

Combine pork and soy sauce in a small bowl and mix well.
Heat a wok or large skillet until hot. Stir-fry, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.
Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
To serve, divide noodles into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.

Nutrition Facts : Calories 509.1, Fat 17, SaturatedFat 3.6, Cholesterol 40.4, Sodium 2219.8, Carbohydrate 60.5, Fiber 5.1, Sugar 2.5, Protein 29.3

MA YI SHANG SHU (SICHUAN NOODLES AND PORK)

Ma Yi Shang Shu (Sichuan Noodles and Pork) image

In Chinese, Ma Yi Shang Shu translates as Ants Climbing A Tree since the little bits of pork look like ants hanging on for dear life on the noodles.

Provided by Member 610488

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 lb chinese dried bean thread noodles
2 teaspoons sesame oil
3 tablespoons canola oil
4 ounces ground pork
4 garlic cloves, minced
3 inches piece ginger, peeled minced
3 tablespoons chinese red chile bean paste (douban jiang)
2 tablespoons light soy sauce
3 teaspoons chinese rice wine
1 1/2 cups chicken stock
2 tablespoons dark soy sauce
3 scallions, thinly sliced

Steps:

Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
Add pork and cook, breaking up meat, until browned, 5-7 minutes.
Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Add paste, light soy, wine, and stock and bring to a boil.
Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.

Nutrition Facts : Calories 343.1, Fat 19.9, SaturatedFat 3.6, Cholesterol 23.1, Sodium 1155.3, Carbohydrate 30.6, Fiber 0.6, Sugar 2, Protein 9.4

Tips:

Choose high-quality pork shoulder for the best flavor and texture. Look for meat that is well-marbled and has a good amount of fat.
When marinating the pork, be sure to use a flavorful blend of spices and aromatics. The longer you marinate the pork, the more flavorful it will be.
Cook the pork until it is tender and fall-apart. This will ensure that the meat is juicy and flavorful.
Use a variety of vegetables in the soup to add flavor and texture. Some good options include bok choy, carrots, celery, and mushrooms.
Season the soup to taste with soy sauce, rice vinegar, and chili oil. You can also add other seasonings, such as ginger, garlic, or scallions, to taste.
Serve the soup hot with noodles, rice, or vegetables.

Conclusion:

Yu Xiang Pai Gu Mian is a delicious and flavorful soup that is perfect for a cold winter day. The combination of tender pork, fresh vegetables, and flavorful broth is sure to warm you up and satisfy your taste buds. With a few simple tips, you can easily make this soup at home and enjoy it with your family and friends.