Yang Chun Mian Recipe

I just whipped up this delightful Yang Chun Mian, and let me tell you, the combo of sesame oil and soy sauce makes the broth super flavorful. It’s the perfect cozy dish for when you want something quick but totally satisfying—plus, those green onion garnishes totally elevate the whole vibe!

Today, I am thrilled to present a soothing classic: Yang Chun Mian. This uncomplicated noodle soup is ideal for a scant and sustaining repast.

I adore how the opulent chicken broth, combined with a dash of soy sauce and a drizzle of sesame oil, creates such a profound and unforgettable flavor. A shower of sliced scallions contributes a brightness that would otherwise be lacking, while a few slivers of ginger—if you’re into that sort of thing—add an optional warmth.

Yang Chun Mian Recipe Ingredients

• Chicken Stock: Rich in protein, adds savory depth and warmth to the dish.
• Soy Sauce: Provides umami and saltiness, enhancing overall flavor complexity.
• Sesame Oil: Offers a nutty aroma and healthy fats, heightening taste and texture.
• Chinese Wheat Noodles: Source of carbohydrates, delivers chewy texture and satisfying fullness.
• Green Onion: Adds freshness and a mild, sharp flavor, complementing the broth.

Yang Chun Mian Recipe Ingredient Quantities

• 2 cups chicken stock or broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 4 ounces Chinese wheat noodles or thin egg noodles
• 1 green onion, finely chopped
• Optional: sliced ginger for garnish

How to Make this Yang Chun Mian Recipe

1. In a medium saucepan, over medium heat, bring the 2 cups of chicken stock to a gentle boil.

2. Mix well 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon sugar to ensure seasonings are combined.

3. Add the 4 ounces of Chinese wheat noodles or fine egg noodles to the broth and cook for the length of time specified on the package, which will typically be about 3 to 4 minutes, until the noodles are tender but still have some bite.

4. When the pan is removed from the heat and the noodles are cooked.

5. Evenly divide the noodles into two serving bowls.

6. In each bowl, pour the piping hot, tasty chicken broth over the noodles.

7. Each bowl should be garnished with green onions that have been chopped very finely.

8. Slices of ginger can be added on top for extra flavor if desired.

9. Let the flavors meld in the soup for a minute before serving.

10. Serve immediately and enjoy a bowl of warm, comforting Yang Chun Mian.

Yang Chun Mian Recipe Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Spoon for mixing
5. Ladle
6. Knife
7. Cutting board
8. Two serving bowls

FAQ

• Q: Can I use vegetable broth instead of chicken stock?A: Yes, vegetable broth may be used as a substitute for a vegetarian version; it may change the flavor a little, but not much.
• Q: What type of noodles work best for Yang Chun Mian?Chinese wheat noodles or thin egg noodles are the best choice, but any kind of thin noodles that cook quickly will do.
• Q: How do I adjust the flavor of the broth?You can modify the degree of saltiness with soy sauce and salt and the sweetness with sugar.
• Q: What can I add to make it more filling?You can include proteins such as sliced chicken, tofu, or a poached egg, to make it even heartier.
• Q: Can the recipe be made gluten-free?A: Gluten-free noodles and tamari instead of soy sauce work just as well.
• Q: Does the ginger garnish significantly affect the flavor?A: The addition of ginger provides a slight aromatic kick, but it is by no means mandatory; you can leave it out if you don’t especially like the flavor.
• Q: How long can I store leftovers?A. You can keep the soup in the refrigerator for 3 days. Serve with freshly cooked noodles.

Yang Chun Mian Recipe Substitutions and Variations

If you don’t have chicken stock or broth, you can use vegetable broth instead. For a different flavor profile, consider using dashi.
Tamari can be used as a gluten-free substitute for soy sauce, or for a soy-free alternative, use coconut aminos.
Sesame oil: For a more pronounced flavor of sesame, use toasted sesame oil. In a pinch, you can use olive oil.
Noodles made from wheat or eggs, thin varieties: Rice noodles or buckwheat noodles if wheat is a concern.
Green onion: If you can’t find green onions, chives or shallots can provide a similar flavor.

Pro Tips

1. Toast the sesame oil lightly in a pan before adding it to the broth to enhance its nutty aroma and richness.
2. Use low-sodium chicken stock if you want more control over the saltiness of the soup, especially since both the soy sauce and the stock can be quite salty.
3. Add a splash of rice vinegar or a squeeze of lime juice to the finished soup for a hint of acidity that balances the flavors.
4. For more depth, sauté the green onions in a bit of oil before adding them as a garnish, or add them to the broth during cooking for a softer, sweeter flavor.
5. If you like a bit of heat, sprinkle some chili oil or add a few slices of fresh chili to the soup before serving.