Su Cai; Plain Noodle Soup

2025-02-04 03:01:10 1053

Plain Noodle Soup. Also called smooth noodles or clear soup noodles, it refers to noodles without any food ingredients but only soup, which are commonly found in Shanghai, China. There are generally no restrictions on cooking this type of noodle, and it can be used as fine as dragon beard noodles or as coarse as wide noodles. The name of Yangchun noodles originates from the alternative name "Xiaoyangchun" in the lunar month of October. It is said that due to the price of this type of noodles being ten cents per bowl, it is nicknamed Yangchun Noodles.

Details of ingredients

Eggs2 pieces

Technique

difficultySimple
workmanshipcook
tasteLight
timeTwenty minutes

Steps to make Su Cai; Plain Noodle Soup

1. Crack eggs into the flour and knead it into a smooth and slightly hard dough. Place it in the refrigerator and let it sit for 20 minutes.
2. Wash and slice garlic sprouts; Beat the eggs and put them in the pot, spread them into egg shells and cut them into shreds for later use.
3. Take out the dough and knead it for 5-10 minutes. Flatten the dough and roll it into large thin sheets.
4. Spread flour evenly to prevent adhesion; Fold the dough into several layers and cut to a moderate width with a knife.
5. Shake the cut noodles apart.
6. Bring the water to a boil in the pot, add the noodles and stir until they are broken. Remove them from the pot and place them in a bowl. Sprinkle with shredded egg shells and garlic sprouts.
7. Start another pot and add chicken soup to bring to a boil. Remove the foam, add salt, and drizzle with sesame oil.
8. Pour chicken soup over the noodles.