Taiwanese shallot oil noodles

2 tablespoons shallot oil
1 tablespoon soy paste
1 litre of water
1 teaspoon salt
1 bunch of wheat noodles
1 bunch of pak choi (bok choy)

1. Warm a bowl (you can use boiling water). Add the shallot oil and soy paste to the bowl.
2. Put 1 litre of water in a saucepan, and bring it to the boil.
3. When the water is boiling, add the salt and noodles.
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. Drain the noodles with a sieve, and mix well with the shallot oil and soy paste in the bowl.
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.


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