Easy Soy Sauce Noodles (杨春面)

Easy Soy Sauce Noodles (杨春面) - The most basic and comforting noodles that can be prepped and cooked within 10 minutes. | omnivorescookbook.comThese are the most basic and comforting noodles that can be prepped and cooked within 10 minutes. Although a classic Chinese breakfast food, I enjoy it throughout the day.

Yang Chun Mian (杨春面), a basic soy sauce and chicken broth based noodle dish, is a popular Chinese snack. It uses a minimalist approach to bring out the best flavor from a bowl of noodle soup.

The original yang chun mian does not contain any toppings at all. You need only heat up some chicken stock and boil the noodles. Then you combine the stock and noodles with green onion, soy sauce, and chicken bouillon in a bowl. That’s it! It is so simple and takes no time to put together. That’s the reason a lot of people like to cook it for breakfast.

Easy Soy Sauce Noodles (杨春面) - The most basic and comforting noodles that can be prepped and cooked within 10 minutes. | omnivorescookbook.com

On the other hand, making a delicious bowl of soy sauce noodles does require a bit of technique.

Chinese Chicken Stock From Leftover Bones - This recipe shares the secrets to making the richest Chinese chicken stock at the lowest cost. | omnivorescookbook.com

Homemade Chicken Stock

If you want it to taste really good, you will need to use homemade chicken stock. Unlike the clear chicken broth that comes from a box, this stock is especially creamy and contains tons of gelatin. It immediately turns the bowl of soup into a super rich one. If you want the noodle soup to taste extra rich, you’ll need to cook the green onion in lard and pour it into the soup. We’re not using that method this time, though. Instead, we’ll use sesame oil at the end, just to add a touch of nuttiness.

The original soy sauce noodles do not use other ingredients, but you can add a handful of veggies and a runny egg on top to make it a meal. Any sort of mustard greens, spinach, bok choy, or napa cabbage go great with the noodles. You can cook the veggies and poach the egg in the stock, then serve everything with the noodles. If you have leftover cooked meat, such as roast chicken or stew meat, you can reheat it and top it on the noodles, too. In China, we prefer to add braised pork ribs or braised chicken to the noodles. It’s as satisfying as a big bowl of ramen, but takes just a fraction of the time to prepare.

Next time you collect enough leftover chicken bones and make some rich stock at home, be sure to make a small bowl of these soy sauce noodles. It’s so soothing and comforting, and it will help you recover from a cold, a hangover, an overnight party, or even Thanksgiving dinner 🙂

Easy Soy Sauce Noodles (杨春面) - The most basic and comforting noodles that can be prepped and cooked within 10 minutes. | omnivorescookbook.com

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4.8 from 5 reviews
Easy Soy Sauce Noodles (杨春面)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main, Side
Cuisine: Chinese
Serves: 1
Ingredients
  • 1.5 to 2 cups homemade chicken stock (or store bought chicken stock)
  • 1 tablespoon soy sauce or to taste
  • 1/2 teaspoon sugar
  • 1 tablespoon chopped green onion
  • 1 serving noodles
  • 1/2 teaspoon sesame oil
  • (Optional) Vegetable of choice (bok choy, gai lan, bean sprouts etc.)
  • (Optional) Egg
Instructions
  1. Heat chicken stock in a small pot until boiling.
  2. Bring a big pot of water to a boil. Cook noodles according to instructions.
  3. Combine soy sauce, sugar, and green onion in a serving bowl.
    Easy Soy Sauce Noodles Cooking Process | omnivorescookbook.com
  4. (Optional) If you want to add veggies or egg into your noodles, you can quickly blanch the veggies and boil the egg in the chicken stock.
  5. Pour chicken stock (with the veggies) into each serving bowl. Stir to mix well.
    Easy Soy Sauce Noodles Cooking Process | omnivorescookbook.com
  6. Transfer noodles to the serving bowl, and top with an egg (if using).
    Easy Soy Sauce Noodles Cooking Process | omnivorescookbook.com
  7. Drizzle with 1 teaspoon sesame oil.
  8. Serve immediately.

The nutrition facts are calculated from 1 bowl of noodles generated by this recipe.

Easy Soy Sauce Noodles Nutrition Facts | omnivorescookbook.com

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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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13 thoughts on “Easy Soy Sauce Noodles (杨春面)

  1. Robyn @ Simply Fresh Dinners

    Every time I see this pic I get hungry, Maggie. I love these flavors and this dish is so mouth-watering. I don’t eat eggs nearly as much as I should and this is an easy way to add them to my diet.
    Your photos are simple perfection!

    Reply
  2. Cindy Brooks

    Somehow I stumbled across your recipe and it looks so yummy! We have a Chinese exchange student who eats noodles almost every day. He’ll be surprised when I make this for him, thanks!

    Reply
    1. Maggie Post author

      Hi Cindy, yep noodles is a big thing in China and some people eat it from breakfast to dinner. Hope the cooking went well and your student enjoyed it 🙂

      Reply
    1. Maggie Post author

      Hi Cath, the 1.5 to 2 cups stock is the total amount of broth for the noodles. If you use the supermarket stock, I won’t dilute it, since they are not as flavorful as homemade stock. For homemade stock, you need to dilute according to your taste. For example, I usually boil down my homemade stock for easy storage, so I usually use 1 cup stock and 1 cup water. If your stock wasn’t reduced at first place, then no need to dilute it. Hope my answer isn’t too confusing!
      Happy cooking and let me know how the noodles turn out 🙂

      Reply
  3. Melody

    Thank you for this recipe. I am a total dud when it comes to cooking – I hate it! – yet here I am enjoying a bowl of this soup complete with runny egg. Simple and delicious!

    Reply
  4. Michaela

    Hi there – can’t wait to make this for lunch tomorrow! Will definitely warm me up in the cold Dunedin weather. I was wondering whether you poached your egg in your stock, or boiled it? Would either be OK?
    Cheers!

    Reply
    1. Maggie Post author

      Hi Michaela, I’m glad to hear you’d like to try out this recipe! I always poach the egg in the stock because it’s faster and easier. Either way will work! Happy cooking and let me know how the noodles turn out 🙂

      Reply