Souped Up Recipes

🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🥘 BUY A WOK - https://geni.us/carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://curated-kitchenware.myshopify.com/blogs/soupeduprecipes/the-easiest-chinese-noodle-soup-recipe-5-minutes-4-ingredients 😘 Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Yang Chun Mian (阳春面) is the easiest Chinese noodle soup – Yang Chun Mian (阳春面). It’s a classic from the Jiangnan region, especially popular in Suzhou and Shanghai. It only involves 4 ingredients and takes 5 minutes to make but it is so delicious and satisfying. The name Yang Chun is taken from a poetic phrase in Chinese culture called Yang Chun Bai Xue (阳春白雪), which refers to pure and elegant.   Yang chun Mian began as humble street food for people who can’t afford much— it is just noodles in broth with soy sauce, lard, and scallions. Nothing fancy. But there is something special about the combination of lard, soy sauce, and scallions, making the noodle soup unforgetable. Ingredients (2 servings) 4 scallions 2 servings of wheat-based noodles (#ad Amazon Link - https://geni.us/egg-noodles) 3 tbsp light soy sauce or to taste (#ad Amazon Link - https://geni.us/light-soy-sauce) 1 tbsp lard or butter to saute the scallions 3 cups of water 2 tsp of lard or butter to add to each serving of noodles at the end Instructions Cut the scallions in half. Dice the green tops and reserve them to sprinkle at the end. Cut the bottom parts of the scallions into 2-inch-long pieces and add them into a wok along with 1 tbsp of pork lard. Carefully fry the scallions over medium-low heat until golden and crispy. Add 3 tbsp of soy sauce, pour in 3 cups of water, and bring it to a boil. It will be better if you use stock, but it is not necessary because Yang Chun Mian is supposed to be simple. Meanwhile, cook 2 servings of noodles in a separate pot until al denta. For this recipe, you will need thin wheat-based noodles. Fresh will be ideal but dry ones will also work. Just make sure they are thin. Boil them until al denta or to your preference. If you are not sure, just pick up a string and take a bite. Personally, I like extra chewy and springy noodles and these are super thin so I only cook them for 3.5 minutes. Transfer the noodles into your serving bowl, sprinkle the reserved diced scallions, and top 1 tsp of lard for each serving in addition to enhance the creamy and rich taste. The broth should come to a boil by now. Skim out the scallions and pour the broth it into the noodles. As the heat melts the lard, you’ll smell the wonderful aroma of scallion mingling with pork fat—it’s warm, rich, and irresistible. Enjoy!