Chinese•quick

Hong Kong Noodles with Shallot Oil

These shallot oil noodles look super simple, but words cannot describe how good they are.

Ingredients

Quantities are shown as originally provided.

1 tablespoon vegetable oil
2 ounces bacon or pancetta, finely diced
4 shallots, quartered and lightly crushed
4 cloves garlic, lightly crushed
11 ounces fresh egg noodles or 6 ounces dried egg noodles, spaghetti, or linguine
1 tablespoon soy sauce
1 tablespoon coconut aminos
2 scallions, green parts minced for garnish (optional)

1
Heat the oil in a large skillet over medium heat. Add the bacon or pancetta and pan-fry from 4 to 5 minutes, until crispy. Remove the crispy pork and drain on a plate lined with paper towel.
2
Add the shallots and garlic to the pan and pan-fry over medium heat for 3 minutes until slightly brown. Discard the shallots and garlic and transfer the flavored oil to a bowl.
3
Bring a pot of water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and toss the noodles with the shallot oil, soy sauce, and fish sauce. Sprinkle and crispy pork and scallion greens on top and serve.