Yang Chun Mian (Chinese Noodle Soup)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the scallions in half. Dice the green tops and set aside for garnish. Cut the white/bottom parts into 2-inch pieces.
   ▶ ≈0:23
2. 2
   Add the scallion pieces and 1 tbsp of lard to a wok. Fry over medium-low heat until the scallions turn golden and crispy.
   ▶ ≈0:29
3. 3
   Add 3 tbsp of soy sauce and pour in 3 cups of water. Bring to a boil to make the broth.
   ▶ ≈0:49
4. 4
   While the broth comes to a boil, cook the noodles in a separate pot of boiling water until al dente — about 3.5 minutes for very thin noodles.
   ▶ ≈1:04
5. 5
   Twirl the noodles with chopsticks for a neat presentation, then transfer to a serving bowl. Sprinkle the reserved scallion greens on top and add 1 tsp of lard to each bowl.
   ▶ ≈1:43
6. 6
   Skim out and discard the fried scallions from the broth, then pour the hot broth over the noodles. The heat will melt the lard, releasing a rich, fragrant aroma. Enjoy!
   ▶ ≈1:57