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Yangchun noodles
Yangchun noodles, from above
VegVeganShanghai

Yangchun noodles

Plain noodles, a clear soy broth and fragrant scallion oil. Proof that simple can be perfect.

20 minTime
15 gProtein each
mildSpice
Shanghai's plain bowl3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
503kcalsame
15 gproteinsame
4 gfibresame
20minutessame

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Spring onion (green onion, scallion)6 stalks
Cooking oil (vegetable oil)2 tbsp
Soy sauce2 tbsp
Dark soy sauce½ tbsp
Sugar½ tsp
White peppera pinch
Vegetable stock (vegetable broth)3 cups
Wheat noodles2 portions thin noodles
Bok choy (pak choi)2 small, halved

Method

5 steps
  1. 1Cut 4 spring onions into 5 cm lengths. Fry them in the oil on low heat for 10 minutes until dark and crisp. Lift them out and keep the oil.
  2. 2Into each bowl put half the soy sauce, dark soy sauce, sugar, pepper and 1 tbsp scallion oil.
  3. 3Bring the stock to a boil and pour 300 ml into each bowl.
  4. 4Cook the noodles in plenty of boiling water for about 2 minutes, adding the bok choy for the last 30 seconds. Drain.
  5. 5Fold the noodles neatly into the bowls, add the bok choy and top with chopped fresh spring onion and the crispy fried spring onion.
Serve it like this

Fold the noodles into a neat bundle in the centre of the bowl and pile the crispy spring onion on top.

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Make it a meal

What goes with Yangchun noodles: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
Bread or rice Hua juan100 min
On the side Smashed cucumber salad15 min
On the side Kao fu50 min
A little snack Chinese tea eggs60 min
To drink Doujiang40 min
Something sweet Eight treasure rice90 min
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