Shallot Oil Noodles

2 servings


10 minutes

active time

30 minutes

total time


5 ½ oz Asian shallots ((see notes))

1 tbsp minced lemongrass

1/2 tbsp minced galangal ((see notes))

1 tsp minced garlic

3 tbsp neutral oil ((avocado, safflower, vegetable, etc.))

5 ½ oz dry noodles (, I used guan miao or knife cut noodles)

1 tbsp vegetarian oyster sauce

2 tsp dark mushroom soy sauce (, optional for color)

2-3 tsp soy sauce (, to taste)

1 tsp sugar (, or more to taste)

1/2 tbsp chili sauce or chili oil (, optional for heat)

Crispy shallots

Chopped chives or green onions


Peel the shallots and thinly slice each piece. Separate the slices of shallots into individual rings before cooking.

For the lemongrass stalks, I had 3 thin stalks from my plant. You can use 1 large one if you have access to it in your local supermarket.

Pound/crush the lemongrass then peel the tougher outer layers until you reach the more tender core.

Finely mince the lemongrass.

For the galangal, you can remove the peel with a spoon. Cut a 3-4 slices and then finely mince the galangal as well.

Heat a large wok or deep pan over medium heat. Add the neutral cooking oil (I used vegetable oil)

Once the oil is hot (you can test out the oil with a piece of shallot - it should rapidly sizzle), add the shallots into the oil.

Fry the shallots for 8-9 minutes on medium heat or until golden brown. Be sure not to overcook the shallots.

Once the shallots are golden brown, immediately drain from the oil and place on a strainer or cooling rack. The shallots will continue to crisp up as these cool.

Do not discard the oil in the wok/pan.

Meanwhile, heat a pot of water to cook your noodles of choice.

In the same wok or pan with the shallot oil, sauté the minced lemongrass, galangal, and garlic over medium heat until aromatic.

Add the sugar, vegetarian oyster sauce, soy sauces, and chili oil or sauce (if desired). Mix into the oil and aromatics. Leave to simmer over low heat while you cook your noodles.

Boil your noodles of choice until still very chewy. Drain the noodles to remove excess water.

Place the noodles in the wok/pan with the oil and aromatics. Mix well to coat the noodles in the mixture.

Taste the noodles and season with more soy sauce and chili oil, if desired. Turn off the heat.

When ready to enjoy, add some of the crisp shallots into the noodles and mix.

Top the remaining shallots when serving the noodles. Garnish with some chopped chives or green onions. Enjoy while hot!


Serving Size



527 kcal

Total Fat

23 g

Saturated Fat

2 g

Unsaturated Fat

19 g

Trans Fat

0.1 g




1876 mg

Total Carbohydrate

69 g

Dietary Fiber

7 g

Total Sugars

15 g


15 g

2 servings


10 minutes

active time

30 minutes

total time
Start Cooking