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.
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.
What kind of noodles did you use?
Hi Liliana, I used thin ramen noodles! Any Chinese wheat noodles would also do.
So simple but so delicious! The flavor is incredible. These noodles are perfect.