Sunday, January 19, 2014

Cooking Lab - Stir Dry Noodles in Fried Shallot Oil (乾拌麵)

This is a humble but homely noodle dish.

Quick and simple to make and the taste is utterly delicious and satisfying.

It is called Stir Dry Noodles, not stir-fry noodles. So no wok is required!

(c) GMV - Got My Vote!'

A simple delicious noodle dish where noodles tossed in mouthwatering Eschalot oil and mixed well with freshly blanched bean sprouts.

Have you heard of XO sauce? Well, fried shallot sauce is similar to a xo sauce but lot more fragrant. They really make any dish taste better - you will be surprised at how versatile it is, adding dimension and accentuate the food flavors dramatically.

Fried Shallot (also known as Eschlots, Scallion) are indispensable in Asian Cooking. They are essential when making noodle soup, curry and can define many dishes. Today we are using fried shallot oil as the base and the seasoning for this noodle dish.

- Kam Fu (金福) - Hokkien Noodle (福建油麵) 450g $1.89
- Campbell's Real Chicken Stock 1 cup
- Bull Head (牛頭牌) - Shallot Sauce (紅蔥醬) 1.75g $3.99
- Fresh bean sprout 450g $0.85
- Marutomo (鰹節屋) - Seasoned Soy Sauce (Konbu Katsuo Tsuyu 昆布かあつおつゆ) 1800ml $15.00
1. Dilute 1 cup of chicken stock to 3 cups of water.
2. Place noodles to boiling chicken stock base and cook for 30-60 seconds or until Al-dente. Remove.
3. Blanch a handful of bean sprouts in the same stock base. Remove. 
4. Stir in the Shallot Sauce while the noodles are hot. Mix well.
5. Add 2 teaspoon of the seasoned soy sauce.
6. Mix in the bean sprouts.
Essentially this is a dry-toss noodle dish.
Note: the noodle have to be tossed with the oily shallot sauce when it is warm otherwise they will clump and stick together.


This dish taste pariculay well of you add a dash of chili oil to take it up a few notch.