Yangchun Noodles (阳春面)
阳春面 · yáng chūn miàn
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.
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 forVisual: 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 forVisual: 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 forVisual: 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.
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
