Yang Chun Mian (Warm Spring Noodle Soup, 阳春面)

A bowl of Yang Chun Mian, noodle soup with clear broth and scallion garnish.

4 from 1 vote

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.

Prep Time2

Cook Time5

Total Time7

Course: Breakfast

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings:

Calories: 423kcal

Author: Wei Guo

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

US Customary - Metric

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