The Easiest Chinese Noodle Soup Recipe | 5 Minutes & 4 Ingredients

wheat noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber while rice noodles are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often cheaper.

Cut the scallions in half and dice the green tops.

Cut the bottom part into two-inch long pieces and put them into a wok with one tablespoon of pork lard.

Fry the scallions over medium low heat until golden and crispy.

Add 3 tablespoons of soy sauce and pour in 3 cups of water.

Bring the broth to a boil.

In a separate pot, boil water and cook the thin wheat-based noodles until al dente, about 3 and 1/2 minutes.

Transfer the cooked noodles into your serving bowl and sprinkle with reserved diced scallions.

Top with one teaspoon of lard for each serving.

Skim the scallions from the broth and pour the broth into the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens