ABORT YOUR SCROLLING! Don’t judge this Yang Chun Noodle Soup by its unassuming appearance; it’s very complex. Avoid missing out on a TREAT by reading on!
I am not exaggerating in any way. I have always wanted to post the recipe for Yang Chun Noodle Soup, also known as “Plain Noodle Soup,” on our blog. So now that we’re free to use lard and pork fat in our cooking, I can share this dish without shame.
These noodles’ secret ingredient is rendered lard. Because as you can see, the photographs only show a few scallions and a little serving of regular noodles in a transparent broth. So what’s the big deal, then?
If you’re good with math, you’ll see that I had to provide two recipes (for the lard and the pork and chicken stock) before we could get to this straightforward Yang Chun Noodle Soup dish.
These components collectively make this average bowl of noodle soup into something very amazing. I hope you can taste the adoration I have for these noodles.
FINEST EXAMPLE OF THESE SIMPLE NOODLES
Having said that, I feel obligated to point out that Yang Chun Noodle Soup has, in most cases, been diluted to the point that only the most essential ingredients remain. Especially in domestic cooking spaces.
The pork lard is swapped out for sesame oil, and the stock is subbed with water and a pinch of MSG. So, Yang Chun Noodle Soup is generally a no-frills, low-cost way to satisfy a rumbling tummy.
I started enjoying it when I tried the authentic Yang Chun Mian at a Chinese restaurant in Nanjing called Nanjing Impressions. Look for locations of this network of upscale dining establishments when you visit major metropolises like Beijing and Shanghai.
How, then, can something as unassuming as a bowl of noodles be so delicious? At the outset, we have the pork lard. Like butter in its fragrance, Lard is a fantastic taste ingredient. Lard is a necessary ingredient in Asian cuisine.
The second component is the chicken and pork stock. The base of any good bowl of noodle soup is the stock used to make it. This is the main distinction between the professional and amateur levels.
The third ingredient is high-grade light soy sauce. It takes a soup with a good base to the next level, and it’s one of the main reasons why Yang Chun Noodle Soup is so delicious.
One final point: the noodles’ thickness matters a great deal. I prefer to use thin noodles when making noodle soup since their tender texture complements the rich broth.
Everyone on the team was vying for a bowl of Yang Chun Noodle Soup after we posted the recipe on the blog. I rarely nag about attempting a dish, but you should give this one a shot!
- 1 serving of thin dry or fresh noodles
- 2½-3 cups of chicken broth
- 2 tablespoons of light soy sauce
- 1 tablespoon of pork lard
- 1 tablespoon of finely chopped scallions
- ¼ teaspoon of dark soy sauce
- ¼ teaspoon of sugar
- Salt to taste
- Prepare a single serving of thin noodles per the package’s directions.
- While the pasta is cooking, get 2 1/2 to 3 cups of stock boiling. Then, add pork fat, light soy sauce, dark soy sauce, and sugar to your bowl of noodles. Blend in the simmering stock.
- When the noodles are done cooking, strain them and throw them in the mixing bowl.
- Lastly, season with salt and sprinkle with sliced scallions. Don’t wait; start serving now!