{"id":8542,"date":"2020-08-14T06:42:00","date_gmt":"2020-08-14T10:42:00","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=8542"},"modified":"2023-08-16T14:59:44","modified_gmt":"2023-08-16T18:59:44","slug":"soy-sauce-noodles","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/soy-sauce-noodles\/","title":{"rendered":"Soy Sauce Noodles (\u9633\u6625\u9762)"},"content":{"rendered":"\n

These comforting soy sauce noodles come together in minutes with simple ingredients that satisfy any time of day!<\/p>\n\n\n\n

\"Soy<\/figure>\n\n\n\n

Soy sauce noodles, or yang chun mian (\u6768\u6625\u9762) as they are called in Chinese, are a typical breakfast dish. Though I would eat them at any time of day since they are one of my favorite Authentic Chinese Noodle Recipes<\/a>. They\u2019re popular because they\u2019re so quick and easy to make, plus they just happen to be addictively delicious with a few simple ingredients.\u00a0<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Why this recipe<\/h2>\n\n\n\n

I\u2019ve shared a recipe for soy sauce noodles before but I came up with a more simplified version of this famous minimalistic noodle dish that uses pantry ingredients so you can have it on your table in just 10 minutes. <\/p>\n\n\n\n

So, why am I updating my soy sauce noodles recipe? My old recipe called for making a homemade chicken stock<\/a>. I wanted to make this even easier by using store-bought stock which you can still get great flavor from. <\/p>\n\n\n\n

In the traditional version, lard is often used for flavor. But these soy sauce noodles call for extra sesame oil and chicken bouillon powder to boost the flavor so you don\u2019t have to worry about lard. <\/p>\n\n\n\n

\"Soy<\/figure>\n\n\n\n

One word on MSG<\/h2>\n\n\n\n

To make the dish more similar to the authentic Chinese version, you can use MSG instead of chicken bouillon. I realize many people are concerned about MSG. Chinese restaurants in the US have adapted to this concern by doing without this simple ingredient and often advertise that they don\u2019t use it. However, it\u2019s simply a sodium salt from glutamic acid and is all natural. A lot of foods such as cheese, meat, and seaweed contain it. It adds a great umami flavor, and, contrary to popular belief, the FDA says it is safe to eat and has not been demonstrated to cause side effects.<\/p>\n\n\n\n

While it is very common in Asian cooking, I personally keep it to a minimum and rely on other ingredients to bring out the flavors. However, I will add a pinch of MSG to a simple veggie stir-fry because it elevates the taste so well. It\u2019s up to you if you want to use it, which is why I have chicken bouillon powder listed in the recipe for you instead.<\/p>\n\n\n\n

What type of noodles to use<\/h2>\n\n\n\n

I always prefer to use the thin wheat noodles because they absorb more flavor from the broth and are suitable for this simple dish. In China, we call them Gua Mian (\u6302\u9762), or Long Xu Mian (\u9f99\u987b\u9762, Dragon whisker noodles), which are a bit thinner than Gua Mian. Both come in dried form and are easy to find in an Asian market. If you shop at a Japanese market or a regular grocery store, you may find Somen, which is the same type of noodles used in Japanese cooking.<\/p>\n\n\n\n

Note, the Chinese and Japanese noodles are the same in nature, but they can come in very differently sized bundles. You can make one serving using one Japanese bundle, but probably half of a Chinese bundle, which is bigger.<\/p>\n\n\n\n

\"Thin<\/figure>\n\n\n\n

If you\u2019re feeling fancy, you can also use the thin noodles from my hand pulled noodle recipe<\/a>.<\/p>\n\n\n\n

Noodle Toppings<\/h2>\n\n\n\n

Traditionally, yang chun mian doesn\u2019t have any toppings. All you would do is boil the noodles in chicken stock, add some soy sauce, and it would be done.<\/p>\n\n\n\n

I like adding green onions to the top, as well as bok choy, though you can add any green veggies you like. I think blanched spinach or kale would also be wonderful on these soy sauce noodles. <\/p>\n\n\n\n

In addition to adding some greens on top of this, I highly recommend topping these noodles with my easy soy sauce eggs<\/a>. For something so simple, you won\u2019t believe how delicious it tastes!<\/p>\n\n\n\n

And of course, if you want to make the meal more filling, you can also throw some rotisserie chicken or leftover meat on top.<\/p>\n\n\n\n

These soy sauce noodles are so easy to make so I\u2019m skipping the cooking process photos this time. It\u2019s great for a snack or as a simple meal!<\/p>\n\n\n\n

\"Yang<\/figure>\n\n\n\n

Want to learn more about Chinese Cooking?<\/strong> Sign up my newsletter<\/a> to receive the 5-Day Chinese Cooking Crash Course and recipe update!<\/p>\n\n\n

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Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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Soy Sauce Noodles (\u9633\u6625\u9762)<\/h2>\r\n\r\n\t\t\t
By <\/span>Maggie Zhu<\/a><\/span><\/div>\r\n\r\n\t\t\t