Yang Chun Noodles Soup (阳春面)

Simple clean delicious bowl of goodnesS

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U’ll be surprised to know that, the nostalgic gustatory memory of most Shanghainese may not necessarily be any grand famous delicacy (like Peking Duck or Mitten Crab), but a simple bowl of plain Yang Chun Noodles – refers to soup noodles with no dressing (only some sliced Scallion), also known as “clear soup and bare noodles”. Yang Chun Mian (杨春面) as they are called in Chinese, is a very basic and humble Chinese noodle soup with “Pork Lard” being the heart and soul of the dish. They’re immensely popular because of the simplicity and clean taste of the dish but most importantly, they are absolutely addictively delicious and satisfying.  Here’s The VianD take on “Yang Chun Noodles Soup (阳春面)” with Soft-boiled Egg.

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RɛsɪpI Yang Chun Noodles Soup (阳春面)
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Ready : 10 mins[ Prep : 05 mins † Active : 05 mins +  † Excl. Egg/Lard ]
Serves : Individual Portion
Generic : Boil/Saute
Difficulty : Easy Printable Recipe

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IngredientS

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• Noodles – A hefty bunch of thick hand-pulled Mee Suah or frankly, any Noodles U fancy.
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• Scallion –  A big handful of sliced Scallion
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• Egg (optional) – 1 medium-sized. The Solf-boiled will add a slight creaminess to the Noodles. Here’s the link to a post that has a section with instructions on how to prepare the Ajitsuke Tamago (Softboiled/Ramen Eggs). Btw, U can do away with the marinating and serve the Soft-boiled Egg as it is. Authentically, there is no Egg.
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• Soup – The all-important Pork Lard and a touch of Sesame oil. Good quality Light soy, Chicken bouillon, a touch of Sugar and White pepper. Water from boiling Noodles. All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!

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InstructionS

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Preparing the Noodles and Pork Lard
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• Start by rendering the Pork fat on low heat till Golden-brown and turned into crispy cracklins (this process will take a while). Sieve to separate and set aside to cool,
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• Next, simply bring a pot of water to a boil. Cook the noodles according to instructions or until al dente. When ready, drain but save some of the water as the Soup base.
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{ Note: You can make the Pork Lad ahead of time and can be fridge for quite a while. Use it to elevate any dish you’re making. }

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Serving
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• Simply ladder some of the Noddle water into a bowl with all the Soup Ingredients, making sure everything is well dissolved. Transfer the Noodles to the bowl. Top with the Solf-boiled Egg and Scallion. Serve Hot!

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