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.
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.
The Real Person!
The Real Person!
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.