Yang Chun Mian

Ingredients:

• Noodles: 100g thin wheat noodles

• The Oil: 1 tbsp Feng He Garden Fried Shallot with Oil (Clear oil only).

• The Base:

  • 2 tsp Feng He Garden First Extract Soy Sauce

  • ½ tsp Feng He Garden Dark Soy Sauce

  • 1 pinch White Pepper

  • ¼ tsp Sugar

• The Liquid: 300ml Boiling unsalted Chicken Stock

• Garnish: Freshly chopped scallion greens and 1 tsp of the Fried Shallot Bits from Feng He Garden Fried Shallot with Oil.

Method:

1. Prep the Bowl: In a warmed serving bowl, add the shallot oil, both Feng He Garden Soy Sauces, white pepper, and sugar. Do not mix yet.

2. The "Bloom": Pour the boiling stock or noodle water into the bowl from a height. This creates a natural emulsion with the oil. The aroma should hit the ceiling.

3. The Noodle Boil: Cook your noodles in a separate pot of rapidly boiling water. Pro Tip: As soon as they are done, lift them and shake off every drop of excess water.

4. The Fold: Place the noodles into the soup. Use your chopsticks to lift them and fold them over themselves so they sit proud in the bowl.

5. The Final Touch: Top with the fresh green scallions and a small spoonful of those crispy shallot bits for texture.