The Easiest Chinese Noodle Soup Recipe

Ingredients

• 2 pieces Scallions (Cut white parts into 2‑inch pieces, dice green tops for garnish)
• 1.5 tablespoons Pork Lard (Rendered pork fat; use butter as a milder substitute)
• 3 tablespoons Soy Sauce (Light soy sauce for salty depth)
• 3 cups Water (Can replace with chicken stock for richer broth)
• 200 grams Thin Wheat Noodles (Fresh is ideal; dried thin wheat noodles work as well)

Instructions

1. Prepare Scallions

   Trim the scallions, cut the white bottoms into 2‑inch pieces and dice the green tops for garnish.

   Time: PT2M

2. Fry Scallions in Lard

   Heat the wok over medium‑low, add 1 tbsp pork lard, then add the white scallion pieces. Fry until golden and crispy.

   Time: PT2M

   Temperature: medium-low

3. Build the Broth

   Add 3 tbsp soy sauce and 3 cups water (or stock) to the wok. Bring to a boil, skimming any foam.

   Time: PT2M

   Temperature: boiling

4. Cook the Noodles

   In a separate pot of boiling water, add the thin wheat noodles. Cook for about 3.5 minutes until al dente, then roll gently with chopsticks for a tidy presentation.

   Time: PT4M

   Temperature: boiling

5. Assemble and Serve

   Drain the noodles into a serving bowl, sprinkle the diced green scallion tops, and add 1 tsp pork lard per serving. Pour the hot broth over the noodles, allowing the lard to melt and perfume the soup.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

1 g