Personalized Recommender For Recipes

Category

Noodle, Soup, Wheat

Preparation Time

15 minutes

Difficulty

1

Spice Level

1

Yang-chun Mian

Yang-chun Mian

Description of the Dish

Plain soup noodles, otherwise known as yang-chun mian, is what my mom used to make for me all the time. (You can also use the term yang-chun to colloquially describe someone as being plain and boring.) So if you think that this dish could also be called “boring” noodles, you’d be technically correct, but I prefer to say it makes a great base for a noodle meal. I love adding dumplings or wontons to my noodle soup, either frozen or homemade—it doesn’t matter. The broth is a simple combination of salt, sugar, soy sauce, sesame oil, and green onions with water and is literally failproof, but if you want to make it extra flavorful, swap out the water for some good stock. — Verna Gao, Have You Eaten?

Ingredients List

7oz (200g) dried thin wheat noodles
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
2 tsp sesame oil
1 handful of chopped green onions
2 cups (500ml) just-boiled water, or good-quality stock
salt, to taste
steamed leafy greens, such as bok choy (pak choi), to serve

Preparation Instructions

Cook the noodles in a pan of boiling water according to the package instructions. Drain and rinse under cold running water, then set aside.
In a large heatproof bowl, combine both types of soy sauce with the sugar, sesame oil, and green onions. Pour in the just-boiled water or stock, stir, and season with salt to taste.
Add the cooked noodles to the bowl and any toppings or extras you like before serving. For a more substantial broth, add some pork and shrimp wontons (you may want to reduce the quantity of noodles) as well as steamed leafy greens. Feel free to bulk out this broth with some vegetables, chicken, or tofu—it’s basically a blank canvas that can be customized to whatever you like to eat.

Nutritional Information (Per Serving)

Not available