Taiwanese shallot oil noodles

2 tablespoons shallot oil
1 tablespoon soy paste
1 litre of water
1 teaspoon salt
1 bunch of wheat noodles, for one serving, 100g fre

for one serving, 100g fresh thin (about 0.1 cm thickness) noodles

1 bunch of pak choi (bok choy)

  1. 1. Warm a bowl (you can use boiling water). Add the shallot oil and soy paste to the bowl.
  2. 2. Put 1 litre of water in a saucepan, and bring it to the boil.
  3. 3. When the water is boiling, add the salt and noodles.
  4. 4. When the noodles float to the top of the boiling water, they are almost cooked. Pick up a noodle from the top of the water (use chopsticks if it’s too hot), and press it between your thumb and fingernail. This way, you can get a feeling for how firm or crunchy the noodles are. Then it’s up to you if you like the noodles al dente, or cook them a few seconds longer so they’re softer.
  5. 5. Drain the noodles with a sieve, and mix well with the shallot oil and soy paste in the bowl.
  6. 6. Cook the pak choi in the boiling water for about 30 seconds, then add to the noodles. Serve the noodles hot.

You can find the recipe for Shallot Oil here.

Some tips

  1. 1. For one serving, 100g fresh thin(about 0.1 cm thickness) noodle.  You can also use Alkaline noodles.

  2. 2. I usually warm the bowl before mixing the noodles and the sauce.

  3. 3. Because the amount and types of noodles we choose to serve might be different, there might be some adjustment of shallot oil and soy paste to achieve the texture you prefer.

  4. 4. If you think after adding two tablespoons of shallot oil, that the noodles taste too dry, then I would recommend adding a little white sesame oil. This way, you will have nice aromatic, smooth noodles. 

  5. 5. As this is an oil and noodle dishes, the noodles should be coated with enough oil -- but we don't like the noodles to taste too greasy, so I usually add some blanched vegetable to the noodles. The vegetable helps to balance out the greasiness. For example, you could serve some bak choi or bean sprouts together with the noodles. 

  6. 6. We usually serve the noodles in a small bowl, for individual serving. If you serve larger amount of noodles in a big bowl, the noodles tend to gets try out easily.


Questions from our reader

Questions from our reader

  1. 1. Should I think about adding some cooking water so the sauce can spread around? –
     Usually we don't need to do so. Only add a little if necessary. 
  2. 2. Do I need to rinse the noodles? No

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