Yang Rou Hui Mian (Hui Style Lamb Noodle Soup)

• tablespoons vegetable oil↗2
• tablespoon ginger, minced↗1
• tablespoon garlic, minced↗1
• lb boneless lamb, fat trimmed, cut into bite-size pieces↗3⁄4
• teaspoon salt↗1⁄2
• tomatoes, chopped↗2
• cups hot water5
• 1 cup Baby Spinach or 1 cup chard leaves, chopped and packed into measuring cup↗1
• lb wide egg noodles or 3/4 lb fresh lasagna noodles, cut into 1-inch sections↗3⁄4
• cup cilantro leaf, minced↗3⁄4
• Chinkiang vinegar (optional)↗
• soy sauce (optional)↗

Step-by-step instructions

1. 1

   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.

2. 2

   Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.

3. 3

   Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.

4. 4

   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.).

5. 5

   Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.

6. 6

   Serve with remaining cilantro, vinegar and soy sauce passed separately.