HuaiyangEasy 20 min serves 2

Yangchun Noodles (阳春面)

Name: Yangchun Noodles (阳春面)
Total time: 20 min
Yield: 2 servings
Cuisine: Huaiyang
Ingredients: wheat noodles (thin, fresh if possible); chicken stock (or good-quality instant stock); light soy sauce; sesame oil; scallions, finely sliced; white pepper; salt

阳春面 · yáng chūn miàn

家庭快手版 · Home version: The simplest Chinese noodle soup — clear broth, no garnish beyond scallion. The depth comes from the broth and the quality of the noodles. A winter comfort that feels like spring.

阳春面 is the noodle equivalent of a blank canvas — deceptively simple, impossible to perfect, and deeply comforting. The name means "spring face" and refers to the clear, pale broth that looks like the first warm days of spring. Nanjing and Shanghai variants exist, but the principle is universal: great broth, good noodles, a pinch of scallion.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →More noodle dishes →Quick & Easy Comfort Food

Ingredients

wheat noodles (thin, fresh if possible)细小麦面条🛒 local200 g
chicken stock (or good-quality instant stock)高汤🛒 local600 ml
light soy sauce生抽🏮 asian1½ tbsp
sesame oil香油🏮 asian½ tsp
scallions, finely sliced葱花🛒 local2 stalks
white pepper白胡椒粉🛒 local¼ tsp
salt盐🛒 local½ tsp

wheat noodles (thin, fresh if possible): Thin egg noodles or ramen-style wheat noodles work. Avoid thick udon or chewy somen.

chicken stock (or good-quality instant stock): Homemade is best; instant chicken stock cube dissolved in water works in a pinch.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1In individual serving bowls, combine light soy sauce, sesame oil, white pepper, and salt.
备碗底调味
🔍 Look for
Visual: 干燥调味料在碗底，等待高汤冲入Dry seasonings sit at bottom of bowl before broth is added
You know it's right when: Soy sauce, sesame oil, and salt are visible as separate layers before stirring
2Bring a large pot of water to a rolling boil for the noodles.
烧水下面
3Pour 300 ml boiling chicken stock into each bowl and stir to dissolve the seasonings. The broth should be clear and pale golden.
冲汤
🔍 Look for
Visual: 汤清澈、淡金色，无浑浊或油花分离Broth is clear, pale golden, with no cloudiness or oil separation
You know it's right when: 调味料完全融化；表面有薄薄香油膜Seasonings fully dissolved; a thin film of sesame oil on surface
4Cook noodles in boiling water according to package timing. Drain well — excess water dilutes the broth.
煮面沥干
5Transfer noodles to the broth bowls. Top with a generous mound of finely sliced scallions. Serve immediately.
装碗上桌
🔍 Look for
Visual: 汤底微冒热气；葱花鲜绿浮于表面Broth steams gently; scallions sit bright green on the surface
You know it's right when: 汤清香气扑鼻；无生蛋或生麦味Clear, aromatic broth; no raw egg or wheat smell

Tips

· The broth quality is everything — use the best stock you can find.
· Don't overcook the noodles — they should be just al dente.
· A soft-boiled egg (9 minutes) added on top elevates this to a full meal.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Ingredient swaps

Can't find an Asian-market staple? Use these.

Swap: light soy sauce
→ regular soy sauce
Ratio: 1:1 · Slightly saltier — dial salt back by a pinch.
Swap: sesame oil
→ toasted sesame oil (same thing!)
Ratio: 1:1 · Check the label: use toasted (dark), not raw.
Swap: white pepper
→ black pepper (use ¾ amount)
Ratio: 3:4 · Sharper, but works in a pinch.

Don't make these mistakes

The traps every home cook hits — and how to avoid them.

✗ Skipping the 'rest' step — dressing runs watery.
✓ Fix: Let dressed vegetables sit 5-10 min so flavors marry.
✗ Overcooking noodles — they turn mushy in the sauce.
✓ Fix: Cook 30-60s less than the package says; finish in the sauce.