Yu Xiang Pai Gu Mian Sichuan Noodle Pork Shoulder Soup
Immerse yourself in the bold, savory, and spicy flavors of Sichuan cuisine with Yu Xiang Pai Gu Mian, a hearty noodle soup featuring tender, slow-simmered pork shoulder and richly seasoned broth. This authentic recipe highlights the umami-packed heat of doubanjiang (spicy fermented broad bean paste) paired with aromatic Shao Xing rice wine, soy sauce, and Chinkiang black vinegar for a deeply flavorful base. The dish is elevated with vibrant garnishes like julienned pickled Sichuan vegetables, fresh cilantro, and a drizzle of chili and sesame oil, while al dente wheat noodles provide the perfect foundation. Perfect for spice enthusiasts and noodle lovers alike, this comforting Sichuan pork noodle soup will transport your taste buds straight to China’s culinary heartland. Cook this recipe to savor an irresistible blend of savory spice, tender texture, and aromatic brilliance!
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Recipe Information
Ingredients
- 1.5 pounds Pork shoulder (bone-in or boneless)
- 2 tablespoons Neutral cooking oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, thinly sliced
- 4 pieces Scallions, finely chopped (white and green parts separated)
- 2 tablespoons Doubanjiang (spicy fermented broad bean paste)
- 2 tablespoons Shao Xing rice wine
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Chinkiang black vinegar
- 2 teaspoons Sugar
- 6 cups Chicken or pork stock
- 10 ounces Dried noodles (wheat-based)
- 1 cup Pickled Sichuan vegetables (zha cai or preserved mustard tuber), julienned
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Chili oil
- 1 teaspoon Sesame oil
Instructions
Cut the pork shoulder into large, manageable chunks (roughly 2-3 inches). Rinse under cold water and pat dry with paper towels.
Heat the neutral cooking oil in a large, heavy-bottomed pot over medium-high heat. Sear the pork shoulder pieces on all sides until golden brown. Remove and set aside.
In the same pot, lower the heat to medium and sauté the minced garlic, sliced ginger, and white parts of the scallions until fragrant (about 1 minute).
Add the doubanjiang and stir-fry for 1-2 minutes until the oil turns a deep reddish color, releasing its aroma.
Deglaze the pot with Shao Xing rice wine, scraping up any browned bits at the bottom.
Add soy sauce, dark soy sauce, Chinkiang black vinegar, and sugar. Stir to combine.
Return the seared pork shoulder back to the pot, turning to coat in the sauce.
Pour in the chicken or pork stock, ensuring the pork is fully submerged. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 1.5 to 2 hours, or until the pork is tender and nearly falling apart.
While the pork is cooking, bring a separate pot of water to a boil. Cook the dried noodles according to the package instructions until al dente. Drain and divide the cooked noodles among serving bowls.
To assemble, top the cooked noodles with generous amounts of pork, ladling the hot broth over the top to cover.
Garnish each bowl with julienned pickled Sichuan vegetables, the green parts of the scallions, chopped cilantro, a drizzle of chili oil, and a few drops of sesame oil.
Serve immediately and enjoy the bold, complex flavors of this traditional Sichuan noodle soup.
Nutrition Facts
Calories |
3695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.9 g | 278% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 13855 mg | 602% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 24.2 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3412 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
