Shallot Oil Noodles

A slight twist on Shanghai Scallion Oil Noodles (葱油拌面): these noodles are tossed in dark soy sauce and shallot-infused oil, and paired with tender fried tofu. 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. It’s the perfect lunch for when you are extremely busy but also feel like treating yourself a little. 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

4 from 101 votes
Recipe by George L. Course: DinnnerCuisine: ChineseDifficulty: Easy


Prep time


Cooking time



Shallot Oil Noodles: springy noodles tossed in soy sauce and shallot-infused oil. A slight twist on Shanghai Scallion Oil Noodles. Simple & humble yet packed full of flavor.


  • Crispy Shallots
  • 4 4 shallots, thinly sliced

  • 1/3 cup 1/3 vegetable oil (1-2 tablespoons more as needed)

  • Shallot Oil Noodles
  • 130 grams 130 (1/3 block) firm tofu, pressed & sliced

  • 300 grams 300 thin Chinese wheat noodles

  • 4 tablespoons 4 shallot-infused oil (from frying shallots)

  • 2 tablespoon 2 light soy sauce

  • 2 tablespoons 2 dark soy sauce

  • 1.5 tablespoons 1.5 sugar

  • 1 1 scallion, thinly sliced

  • 3 tablespoons 3 toasted sesame seeds


  • Make the Crispy Shallots: Heat up 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-infused 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 the prepared shallot-infused 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.
  • When the tofu is almost done frying, start boiling the noodles. Cook the noodles according to packaged instructions. Once the tofu slices are golden-brown on both sides, remove them from the pan, and add soy sauces and sugar. Note: Let After frying the tofu, let the oil cool down slightly so the soy sauces won’t burn immediately. Stir to emulsify and slowly bring the sauce to a boil. After cooking for 1-2 minutes, turn off the heat and add the cooked noodles. Toss to combine. If the sauce appears too dry, add a few tablespoons of noodle cooking water. Finish with a healthy sprinkling of toasted sesame seeds, fried shallots, and fresh scallions.


  • Shallot-Infused Oil: This is a very useful flavored oil in everyday cooking. I like to double the portion of shallot-infused oil and so I can use it later for stir-frying vegetables, frying rice, etc. Simply store in airtight containers and use as needed.
  • This dish is highly adaptable to different proteins and vegetables you might have on hand. I also love it with chickpeas, mushrooms, and crumbled tempeh.
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2 years ago

This is ridiculously delicious. Just made it and its the best tofu I’ve ever had. Even my omni family loved it!

I didn’t have dark and light soy sauce, so I substituted 1.5 parts tamari and 1 part brown sugar to make something similar to dark soy sauce, and just used tamari in place of light.

Liliana Dillingham
Liliana Dillingham
2 years ago

What kind of noodles did you use?

2 years ago

So simple but so delicious! The flavor is incredible. These noodles are perfect.