Yang Chun Mian (阳春面)
Ingredients: scallions, pork lard, soy sauce, water, thin wheat-based noodles · 15 min cook time · 350kcal · ~₩6,600
Ingredients
1bunch scallions, 3tbsp pork lard, 3tbsp soy sauce, 3cups water, 200g thin wheat-based noodles
Instructions
1. Cut the scallions in half. Dice the green tops and set aside for garnish. Cut the bottom white and light green parts into 2-inch-long pieces.
2. Add the 2-inch scallion pieces and 1 tbsp of pork lard into a wok. Carefully fry the scallions over medium-low heat until golden and crispy.
3. Add 3 tbsp of soy sauce and 3 cups of water (or stock) to the wok. Bring the broth to a boil.
4. While the broth is boiling, cook the thin wheat-based noodles in a separate pot of boiling water until al dente or to your preference. For very thin noodles, this may take about 3.5 minutes.
5. Roll the cooked noodles using a pair of chopsticks for a nicer presentation, then transfer them into your serving bowl.
6. Sprinkle the reserved diced green scallion tops over the noodles. Optionally, add 1 tsp of lard to each serving for extra creaminess and richness.
7. Skim the scallions from the broth and pour the hot broth over the noodles in the serving bowl.
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