Yang Rou Hui Mian (Hui Style Lamb Noodle Soup) - cooking recipe

Ingredients

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

Preparation

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.
Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.
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.).
Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
Serve with remaining cilantro, vinegar and soy sauce passed separately.