Yang Chun Noodles (阳春面)

Yang Chun Noodles (阳春面)

This is a common breakfast noodle in China. Normally thin noodles are used for this, here in Thailand, I will use standard Japanese egg noodles (ramen) which look very much like flat spaghetti. The packs I have seen in Tesco are 200 grams with 4 bundles of noodles, so about 50 grams of noodles per serving. I made this on 24 Oct 2017, absolutely wonderful for such a simple dish. The sesame oil is key with this.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 50 grams dry Chinese egg noodles, 50 grams per serving
  • 3 cups chicken stock, fresh or from powder
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1 spring onion, finely chopped

Instructions
 

  • Heat the stock to boiling then add the noodles and cook until tender.
  • Place the cooked noodles in a serving bowl, ladle on about 2 cups of the broth, drizzle in the sesame oil, sprinkle the spring onion on the noodles. Serve. I added a tea egg.

Notes

Low cost.
Variant: 1. Cut a plain hard boiled egg, tea egg, or soy sauce egg in half and place on the noodles.
This recipe for Yang Chun Noodles is from China Sichuan Food.
  1. I made this on 24 Oct 2017 for breakfast, absolutely simply ingredients, but wow on the flavor, the sesame oil is key here, brilliant flavor. When I make this again, I will add a pinch of white pepper, I think that will take this over the top. Highly recommended.

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