Simple Chinese Comfort Noodle Soup in Minutes | Yang Chun Mian

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.

Boil water in a large pot over high heat.

Add wheat noodles and cook until tender, about 4-6 minutes.

Drain noodles and rinse under cold water to stop cooking.

In a separate pot, heat vegetable oil over medium heat.

Add minced garlic and ginger, sauté until fragrant, about 1-2 minutes.

Pour in chicken broth and bring to a simmer.

Add soy sauce and white pepper, stirring to combine.

Incorporate bok choy, carrots, and mushrooms, cooking until tender, about 3-4 minutes.

Add cooked noodles to the broth, stirring gently to combine.

Drizzle with sesame oil before serving.

Garnish with chopped scallions.

Cooking Techniques

Spice Level:

Allergens