Yang Chun Mian (Warm Spring Noodle Soup, 阳春面)
Renowned for its simplicity and comforting flavors, Yang Chun Mian is a classic noodle dish that can be prepared in just a few minutes.
Servings: 2
Ingredients
- 2 portion noodles fresh or dried (see note 1)
- 3 cup unsalted stock chicken, beef, or vegetable
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil or lard, rendered chicken fat (see note 2)
- 1 pinch ground white pepper
- Salt to taste
- 1 stalk scallions finely chopped
Instructions
Cook the noodles
- Bring plenty of water to a full boil. Add the noodles. Leave to boil over medium heat until they are just cooked.
Heat the stock
- While the noodles are cooking, use another pot to heat up the stock over another burner until it becomes piping hot.
Prepare the seasonings
- As the above two steps are in progress, add all the seasonings to two serving bowls — light soy sauce, dark soy sauce, sesame oil (or lard, rendered chicken fat), and white pepper.
Assemble the dish
- Ladle the hot stock over the seasonings. Stir well and taste the soup to decide if additional salt is needed. Add the cooked noodles. Sprinkle chopped scallions over and serve immediately.
Notes
1. For one portion, fresh noodles weigh around 5 oz (140g) and dried noodles weigh about 3 oz (85g).
2. Sesame oil is a more accessible alternative to lard (aka rendered pork fat), the traditional option for this dish. Rendered chicken fat is a good substitute too.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 78g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 779mg | Potassium: 347mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
