Yang chun mian, scallion and lard noodle soup

Cut the scallions in half; dice the green tops and reserve. Cut the white parts into 2-inch pieces and put them in a wok with 1 tbsp pork lard.

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

Add 3 tbsp soy sauce and 3 cups water and bring to a boil.

Meanwhile boil thin wheat noodles in a separate pot of boiling water until al dente or to preference; these very thin noodles take 3.5 minutes.

Roll the noodles with chopsticks into the serving bowl; sprinkle the diced scallion greens and top with 1 teaspoon lard per serving.

Skim out the scallions and pour the boiling broth over the noodles to melt the lard.