Shallot Oil Noodles

A slight twist on Shanghai Scallion Oil Noodles (葱油拌面): these Shallot Oil Noodles are tossed in dark soy sauce and shallot-infused oil, and paired with tofu glazed in the same fashion. Simple & humble yet packed full of flavor.

The beauty of this dish is that it only really requires one pan from start to finish. You use the same pan to fry the shallots, then the tofu, and finally the sauce and noodles. The fragrance and aroma of shallots is infused into every element of the dish — truly a chance to shine for the humble ingredient.



Shallot Oil Noodles

3 from 10 votes
Recipe by George L. Course: DinnnerCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

15

minutes

Shallot Oil Noodles: perfumed with dark soy sauce and shallot-infused oil. A slight twist on Shanghai Scallion Oil Noodles (葱油拌面). Simple & humble yet packed full of flavor — one pan from start to finish.

Ingredients

  • Crispy Shallots
  • 4 shallots (substitute: 1/2 yellow onion)

  • 1/3 cup vegetable oil

  • Shallot Oil Noodles
  • 150 grams firm tofu, pressed & sliced

  • 300 grams fresh thin noodles (Chinese, Japanese, etc.)

  • 4 tablespoons shallot oil

  • 2 tablespoon light soy sauce (low sodium)

  • 2 tablespoons dark soy sauce (low sodium)

  • 2 teaspoons sugar

  • 1 scallion, thinly chopped

  • 3 tablespoons toasted sesame seeds

Directions

  • Make the Crispy Shallots. Heat up 1/3 cup vegetable oil in a non-stick pan on medium heat. While oil is heating, peel and slice shallots into very thin strips. Once oil is shimmering, place sliced shallots in and fry until golden brown, around 7 minutes. Note: especially keep an eye on the shallots after around 5 minutes. Once they begin to brown, they can turn too dark very fast. Strain & drain the shallots, and set aside both the shallots and the shallot oil.
  • Prepare the Tofu. Press tofu with a tofu press or a heavy object for at least 15 minutes, draining excess liquid. Slice tofu into ~1 cm thick rectangular slices. In a non-stick pan (I usually just pour out excess oil and use the same pan), heat up 4 tablespoons of shallot oil on medium-high heat (this seems like a lot of oil, but it’s for the noodle sauce as well). Fry the tofu slices until both sides are lightly golden-brown, around 5 minutes.
  • Finish the sauce & Noodles. When the tofu is almost done frying, start boiling the noodles. Cook the noodles according to packaged instructions. While the noodles are cooking, add soy sauces and sugar to the pan, seasoning and lightly glazing the tofu. Remove tofu from the pan, and continue to cook sauce until it starts to boil, around 1 minute. Add the cooked noodles along with 2-3 tablespoons of the noodle cooking liquid, tossing to emulsify. Finish with a healthy sprinkling of sesame seeds, fried shallots, and fresh scallions.

Notes

  • Shallot Oil: this recipe makes a little more shallot-infused oil than you need. Store the extra oil in an airtight container and use in a variety of other applications! (such as stir-fry, other noodle dishes, etc.)

Did you make this recipe? I’d love to see your recreations!

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