Yangchun Noodles
A simple, comforting bowl of noodles served in a savory broth enriched with homemade scallion oil.
Story
The process begins by rendering pork fat to make a rich lard, which is then used to fry green onions until golden and aromatic. This fragrant scallion oil forms the soul of the dish, coating the delicate noodles in a warm, savory broth that is finished with fresh garlic chives.
Ingredients
Longxu noodles
to taste
Pork fat
to taste
Light soy sauce
1 tbsp
Salt
1/4 tbsp
Green onions
2 stalks
Garlic chives
2 stalks
Instructions
1
Step 1
Use an appropriate amount of pork fat.
2
Step 2
Add a little water, and render the lard over low heat
3
Step 3
After the water evaporates, the lard will slowly seep out
4
Step 4
Fry until the pork cracklings turn yellow, then remove the cracklings
5
Step 5
Let the remaining lard cool until warm
6
Step 6
Cut the green onions into sections
7
Step 7
Place into the warm lard
8
Step 8
Fry over low heat until the green onions are dry and yellow
9
Step 9
Remove the scallion segments; the remaining liquid is scallion oil.
10
Step 10
Wash the garlic chives and mince them
11
Step 11
Longxu noodles to taste
12
Step 12
Cook in boiling water until done
13
Step 13
Add light soy sauce and salt to the noodle bowl
14
Step 14
Add 2 spoons of scallion oil
15
Step 15
Add some hot soup from cooking the noodles to dissolve the scallion oil, light soy sauce, and salt, and also to prevent the lard from solidifying when it gets cold.
16
Step 16
Pick up the cooked noodles
17
Step 17
Add a little more hot soup from cooking the noodles, then mix well
18
Step 18
Add some garlic sprouts for extra flavor
