The Easiest Chinese Noodle Soup Recipe

INGREDIENTS

• 4 scallions
• 2 servings of wheat-based noodles
• 3 tbsp light soy sauce or to taste
• 1 tbsp lard or butter to saute the scallions
• 3 cups of water
• 2 tsp of lard or butter to add to each serving of noodles at the end

NOTE:  You should be able to get the noodles and soy sauce in the asian/international aisle at your local grocery store.  Such as Walmart, Publix, Kroger, etc. One of the big chain stores.  You should also be able to get lard there if you want to try it.

DIRECTIONS

1. Cut the scallions in half. Dice the green tops and reserve them to sprinkle at the end. 
2. Cut the bottom parts of the scallions into 2-inch-long pieces and add them into a wok along with 1 tbsp of pork lard. Carefully fry the scallions over medium-low heat until golden and crispy. 
3. Add 3 tbsp of soy sauce, pour in 3 cups of water, and bring it to a boil. It will be better if you use stock, but it is not necessary because Yang Chun Mian is supposed to be simple. 
4. Meanwhile, cook 2 servings of noodles in a separate pot until al denta. For this recipe, you will need thin wheat-based noodles. Fresh will be ideal but dry ones will also work. Just make sure they are thin. 
5. Boil them until al denta or to your preference. If you are not sure, just pick up a string and take a bite. Personally, I like extra chewy and springy noodles and these are super thin so I only cook them for 3.5 minutes. 
6. Transfer the noodles into your serving bowl, sprinkle the reserved diced scallions, and top 1 tsp of lard for each serving in addition to enhance the creamy and rich taste. 
7. The broth should come to a boil by now. Skim out the scallions and pour the broth it into the noodles. As the heat melts the lard, you’ll smell the wonderful aroma of scallion mingling with pork fat—it’s warm, rich, and irresistible. Enjoy!