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An aromatic bowl of Shallot Oil Noodles topped with crispy fried shallots. These noodles are packed with so much flavor from a mix of Asian shallots, hints of galangal, lemongrass, garlic, and some heat from chili oil. 

THESE SHALLOT OIL NOODLES ARE

• Easy to make and customize
• Super satisfying
• Packed with different flavors from the shallot, galangal, lemongrass, and chili!
• Great to make in big batches, for sharing!

INGREDIENTS YOU’LL NEED

You’ll find the full printable recipe in the card below!

Aromatics

• 150 g Asian shallots (see notes)
• 1 tbsp minced lemongrass
• 1/2 tbsp minced galangal (see notes)
• 1 tsp minced garlic
• 3 tbsp neutral oil (avocado, safflower, vegetable, etc.)

Noodles

• 150 g dry noodles , I used guan miao or knife cut noodles
• 1 tbsp vegetarian oyster sauce
• 2 tsp dark mushroom soy sauce , optional for color
• 2-3 tsp soy sauce , to taste
• 1 tsp sugar , or more to taste
• 1/2 tbsp chili sauce or chili oil , optional for heat

For Serving

• Crispy shallots
• Chopped chives or green onions

WHAT KIND OF NOODLES SHOULD I USE?

I used wheat noodles – Daoxiao knife cut or hand shaven noodles to be exact because I love the texture of these noodles and the curly edges! You’re free to use other wheat noodles of choice. I personally opt for wheat noodles in recipes like these because they have a distinct bite and chewiness to the noodles.

If you want a gluten-free alternative, you can opt to use rice ramen, rice vermicelli, or even flat rice noodles. It’s really up to you and what you have on hand!

SHALLOTS

• Asian shallots are a lot smaller so I used around 7 pieces. If using regular shallots, you can use 1-2 depending on the size.
• For regular shallots, it’s best to slice these in half and then thinly slice from there. So the pieces will be half circles or ‘C’s. 

STEPS TO MAKE THESE NOODLES

PREPARE THE SHALLOTS

• Peel the shallots and thinly slice each piece. Separate the slices of shallots into individual rings before cooking.

LEMONGRASS AND GALANGAL

• For the lemongrass stalks, I had 3 thin stalks from my plant. You can use 1 large one if you have access to it in your local supermarket.
• Pound/crush the lemongrass then peel the tougher outer layers until you reach the more tender core.
• Finely mince the lemongrass.
• For the galangal, you can remove the peel with a spoon. Cut 3-4 slices and then finely mince the galangal as well.

FRY THE SHALLOTS

• Heat a large wok or deep pan over medium heat. Add the neutral cooking oil (I used vegetable oil)
• Once the oil is hot (you can test out the oil with a piece of shallot – it should rapidly sizzle), add the shallots into the oil.
• Fry the shallots for 8-9 minutes on medium heat or until golden brown. Be sure not to overcook the shallots.
• Once the shallots are golden brown, immediately drain from the oil and place on a strainer or cooling rack. The shallots will continue to crisp up as these cool.
• Do not discard the oil in the wok/pan.

BOIL THE NOODLES

• Meanwhile, heat a pot of water to cook your noodles of choice. Boil your noodles of choice until still very chewy. Drain the noodles to remove excess water.

SHALLOT OIL + SAUCE

• In the same wok or pan with the shallot oil, sauté the minced lemongrass, galangal, and garlic over medium heat until aromatic.
• Add the sugar, vegetarian oyster sauce, soy sauces, and chili oil or sauce (if desired). Mix into the oil and aromatics. Leave to simmer over low heat while you cook your noodles.

MIX THE NOODLES

• Place the noodles in the wok/pan with the oil and aromatics. Mix well to coat the noodles in the mixture.
• Taste the noodles and season with more soy sauce and chili oil, if desired. Turn off the heat.
• When ready to enjoy, add some of the crisp shallots into the noodles and mix.

SERVE AND ENJOY!

• Top the remaining shallots when serving the noodles. Garnish with some chopped chives or green onions. Enjoy while hot!

MORE NOODLE RECIPES YOU MIGHT LOVE

• One-Pot Spicy Miso Ramen
• Basil and Garlic Oil Noodles
• Wonton Noodle Soup
• 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

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