Yang chun noodle soup
A bowl of clear broth, noodles and spring onion can be enough.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Makes
- Serves 2
Your new skill: Start with preparation, then work through one step at a time.
A bowl of clear broth, noodles and spring onion can be enough. The seasoning goes straight into the serving bowls before the hot stock.
Your ingredients
Get ready: Two saucepans, colander and two heatproof serving bowls.
- 170 g dried wheat noodles, or 280 g fresh wheat noodles
- 720 ml unsalted chicken, beef or vegetable stock
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 pinch ground white pepper
- Salt, to taste
- 1 spring onion, finely chopped
Let’s make it
-
Boil the noodles
Cook noodles in plenty of boiling water, following the packet, until just tender.
-
Heat the stock
Meanwhile, bring the unsalted stock to a boil in a second saucepan.
-
Season the bowls
Divide both soy sauces, sesame oil and white pepper between two bowls. Carefully ladle in the hot stock and stir. Taste before adding salt.
-
Add noodles and finish
Drain noodles, divide between bowls and scatter with spring onion. Serve while the broth is hot and the noodles still springy.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
Cooked it? Give your chef panda a kitchen win.
