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If you’ve ever made crispy shallots at home, you know the magic that happens in the pot—the shallot oil, which is pretty much like liquid gold! Check out my blog post on How to Make Crispy Fried Shallots. This easy 10-minute shallot oil noodle recipe is a perfect way to use that leftover oil— it’s super quick, cozy, and packed with all the aroma.
I used knife cut noodles for this and topped the finished bowl with crushed sesame seeds, scallions, and of course a generous amount of crispy fried shallots!
Mix well and enjoy the different flavors and textures!
INGREDIENTS YOU’LL NEED
Noodles
- 5.2 oz dry knife cut noodles or other wheat noodles of choice
- 2-3 tbsp reserved shallot oil from fried shallots
- 1/4 tsp gochugaru or chili powder of choice (adjust to desired heat)
- 1 tbsp vegetarian oyster sauce or stir-fry sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1-2 tsp soy sauce to taste
To Finish
- Sliced scallions
- Crispy fried shallots
- Crushed toasted sesame seeds
HOW TO MAKE THESE SHALLOT OIL NOODLES
Cook the Noodles
- Bring a pot of water to a boil and cook your dry noodles according to the package directions. I like mine very chewy still.
- Drain the noodles and run through cold water to remove any excess starch. You can toss the noodles with a sprinkle of oil to prevent from sticking and set aside.
Build the Sauce Base
- In a wok or deep skillet, heat 2–3 tbsp shallot oil over medium heat.
- Add the chili powder and toast briefly to bloom the spice.
- Stir in the vegetarian oyster sauce, dark soy sauce, soy sauce, and sugar. Mix well and let it bubble.
Toss & Coat
- Add the cooked noodles to the wok.
- Toss until every strand is coated in that aromatic shallot oil sauce.
Top & Serve
- Finish with a generous handful of crispy shallots, fresh scallions, and crushed sesame seeds.
- Serve hot and enjoy!
MORE RECIPES YOU’LL LOVE
- Roasted Eggplant Dip with Crispy Fried Shallots
- Cold Tofu with Shallot Garlic Oil and Crispy Shallots
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
10-Minute Shallot Oil Noodles with Crispy Shallots
If you’ve ever made crispy shallots at home, you know the magic that happens in the pot—the shallot oil, which is pretty much like liquid gold! This easy 10-minute shallot oil noodle recipe is a perfect way to use that leftover oil— it’s super quick, cozy, and packed with all the aroma. I used knife cut noodles for this and topped the finished bowl with crushed sesame seeds, scallions, and of course a generous amount of crispy fried shallots!
Ingredients
Noodles
- 5.2 oz dry knife cut noodles or other wheat noodles of choice
- 2-3 tbsp reserved shallot oil from fried shallots
- 1/4 tsp gochugaru or chili powder of choice (adjust to desired heat)
- 1 tbsp vegetarian oyster sauce or stir-fry sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1-2 tsp soy sauce to taste
To Finish
- Sliced scallions
- Crispy fried shallots
- Crushed toasted sesame seeds
Instructions
Cook the Noodles
- Bring a pot of water to a boil and cook your dry noodles according to the package directions. I like mine very chewy still.
- Drain the noodles and run through cold water to remove any excess starch. You can toss the noodles with a sprinkle of oil to prevent from sticking and set aside.
Build the Sauce Base
- In a wok or deep skillet, heat 2–3 tbsp shallot oil over medium heat.
- Add the chili powder and toast briefly to bloom the spice.
- Stir in the vegetarian oyster sauce, dark soy sauce, soy sauce, and sugar. Mix well and let it bubble.
Toss & Coat
- Add the cooked noodles to the wok.
- Toss until every strand is coated in that aromatic shallot oil sauce.
Top & Serve
- Finish with a generous handful of crispy shallots, fresh scallions, and crushed sesame seeds.
- Serve hot and enjoy!
WATCH Video
NUTRITIONAL INFO
Serving: 1serving | Calories: 395kcal | Carbohydrates: 53g | Protein: 12g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1469mg | Potassium: 22mg | Fiber: 4g | Sugar: 9g | Vitamin A: 74IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.2mg
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