Sichuan Noodle and Pork Shoulder Soup Yu Xiang Pai Gu Mian

Ingredients

• 3 tbsp. canola oil
• 1 1⁄2 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
• 1⁄4 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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