Name: Yang Chun Noodle Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 100g dried Chinese thin wheat noodles; 2 tbsp light soy sauce; 2 tsp sesame oil; 1/2 tsp chicken bouillon powder, optional; 240ml hot, boiling water (or hot chicken stock*); 2 hard-boiled eggs or Japanese ramen eggs, halved; 4 pcs bok choy or other leafy vegetable, quartered or cut into stalks; Chopped spring onion; Roasted white sesame seeds; Chili powder

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Make this bowl of comforting Yang Chun noodle soup for lunch on busy days. This is a humble but delicious dish made with a soy sauce broth base. Find out how to make this easy meal in under 15 mins!

What is Yang Chun Noodle Soup (阳春面)?

This bowl of simple noodle soup is a very popular dish in China, mostly eaten during breakfast. It is made in a bowl of simple soy sauce broth, served with chopped spring onion. You can also opt to use chicken stock in the soy sauce broth for a more nutritious meal.

Typically, this soup noodle is served plain with blanched veggie, but on days when I want a quick and wholesome lunch, I will add a hard-boiled egg for some protein.

How To Make This Simple Noodle Recipe?

My cheater’s version to this super easy lunch recipe would be:

Make the hard-boiled eggs earlier in the morning. Store cooked eggs in the fridge.
When it is time for lunch, blanch the noodles and veggies. Boil hot water in my kettle.
Prepare the base for the broth. Assemble noodles (with veggies and egg) with broth.
Have a happy lunch!

What Ingredients Do I Need?

Noodles: I am using dried Chinese thin wheat noodles. I like that brand because there is no preservatives or coloring added, and stores really well! You can use either dried or fresh noodles according to your liking.
Soy Sauce: I love the taste from Kikkoman naturally brewed soy sauce and I find the soy sauce flavor really stands out in the broth. Try to use a good quality soy sauce because the flavor depends a lot on the soy sauce base.
Sesame Oil: Traditionally, Yang Chun Noodle uses lard in the recipe. I don’t really use lard at home so I replace the flavor and oil with sesame oil. Don’t skip this ingredient because it enhances the soy sauce flavor.
Hot Water
Spring Onion
Leafy Vegetables: You can use any type of leafy veggie that you enjoy. I usually use Xiao Bai Cai (Bok Choy).

Hard-Boiled Eggs For Yang Chun Noodle Soup — Cool the cooked eggs completely in iced water.

Here are some optional ingredients for added flavor:

Chicken Bouillon Powder: I like to add a little of this flavored powder (bought from Donki) to enhance the taste. If you prefer, you can also replace the hot water with hot chicken stock.
Hard-Boiled Egg or Japanese Ramen Egg: I boiled my eggs for about 5 mins before cooling them in iced water. For nicely peeled eggs, only peel them after they are cooled completely. As you can see from my photos, I did not let my eggs cool completely, so they were not really nicely peeled.
Roasted Sesame Seeds / Chili Powder: For added flavor, I like to add roasted white sesame seeds and some chili powder.

How Does This Chinese Soup Noodle Taste Like?

Despite being made with super simple pantry ingredients at home, my kids and I really enjoyed having this dish!

The broth has a very nostalgic, old-school taste – probably from the combination of soy sauce and sesame oil – which tastes really comforting for me. This easy noodle soup is especially great for cold, rainy days!

Here’s a short 15-sec Youtube Short on how I assemble a half-portion!