Yang Rou Hui Mian (Hui Style Lamb Noodle Soup)

• 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)

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. Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
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. 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. Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
6. Serve with remaining cilantro, vinegar and soy sauce passed separately.

vegetable oil, ginger, garlic, boneless lamb, salt, tomatoes, water, chard, wide egg noodles, cilantro leaf, chinkiang vinegar, soy sauce

Taken from www.food.com/recipe/yang-rou-hui-mian-hui-style-lamb-noodle-soup-460650 (may not work)