Yang Chun Noodles (Yángchūn Miàn 阳春面)
Yang Chun Mian is a showcase of simplicity in Chinese cooking: thin wheat noodles in a hot, clear broth seasoned with soy sauce, a little lard and scallions.
Servings: 2
Ingredients
- 220 g thin wheat noodles about 8 oz, fresh or dried
- 6 cups unsalted broth about 1.4 l; chicken, beef or vegetable
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp lard or 2 tsp toasted sesame oil
- 1 tsp sugar
- 2 scallions finely chopped
- pinch of ground white pepper
- salt to taste
Instructions
- Cook the noodles according to the package directions.
- While the noodles cook, bring the broth to a boil in another pot.
- Divide the lard, light soy sauce, dark soy sauce, sugar and white pepper between the serving bowls.
- Pour the hot broth into the bowls. Stir well and season with salt if needed.
- As soon as the noodles are cooked, drain them, add them to the bowls of broth and sprinkle with the chopped scallions.
- Serve immediately.
Notes
If you'd like some greens, blanch bok choy or lettuce and lay it on top of the noodles.
Lard gives the classic Shanghai flavor. For a vegetarian version, use vegetable broth and sesame or scallion oil instead.