This RECIPE for noodles has been used in my family for ages. For me, eating this dish brings back nostalgic memories. The recipe for Shallot Oil Noodles was requested by my children who were in self-isolation in college during the 2020 pandemic. It's a simple and delicious noodle dish. The shallot oil can be swapped with garlic oil if preferred.

Recipe by Mama Ding

Total Time | 20 mins

Prep Time | 10 mins

Cook Time | 10 mins

Servings : 2 - 4

Ingredients

10 shallots, peeled and sliced
4 tbsp cooking oil
250g egg noodles*
200g of your favorite green leafy vegetables
For the sauce~
1/2 tsp white pepper powder
1 tbsp sugar
1 1/2 tbsp light soy sauce
1 tbsp oyster sauce
3/4 tbsp dark soy sauce
2 tbsp fried shallot crisps
2 tbsp shallot oil (from frying the sliced shallots)
For the garnish (optional) ~
sliced red chillies
fried shallot crisps

Method

01 Prepare the shallot oil and shallot crisps first.
In a wok/pan, heat up the cooking oil. Saute the sliced shallots on medium heat until lightly browned. Turn off heat and continue to stir for 2 more minutes with the residual heat. Remove the fried shallot crisps with a strainer and save the shallot oil.

Use the shallot oil and some of the shallot crisps to prepare the sauce and keep half of the shallot crisps for garnish.

02 Place all the ingredients of the sauce in a large bowl. Mix well and set aside.

03 Pour 1 liter of water into the wok/pan. Bring to the boil.
When the water is boiling, add the egg noodles and blanch for 1 minute. Remove and place them into a colander to drain off excess water. Leave the water to boil as we will use it to blanch the vegetables.

Add the noodles to the bowl with the sauce ingredients. Mix well with a pair of chopsticks or a fork. Coat the noodles well with the sauce.

04 When the water comes to a boil again, blanch your vegetables for 2 mins. Remove and set aside.

05 To serve, place noodles on your serving plate. Place the blanch vegetables on the side and garnish with chopped red chiilles and the remaining fried shallot crisps.

Serve with your preferred choice of protein - fried/baked chicken, roasted pork, char siew, wantan dumplings etc

Notes

Fresh egg noodles were used here but you can also use dried noodles like instant noodles or vermicelli or kwayteow (flat noodles) or pasta (spagetti/penne). Cook the noodles according to the packet instructions before adding to the prepared sauce.
We used chai sim vegetable but you can also use baby kailan/kailan/spinach/french beans/lettuce/bean sprouts/cabbage/broccoli/cauliflower etc.
Do adjust the sauce to your personal preference i.e more salty or sweet.

The shallot oil and shallot crisps can be prepared in advance and stored in separate airtight containers. They will keep for up to 2 weeks at room temperature. When making the shallot oil and shallot crisps, remember to stir constantly while frying to prevent burning.