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Chinese Egg Noodles With Shallot Oil



This is a simple and tasty noodle with shallot oil, anchovy broth, crispy shallot and soy sauce. It's great light meal, or you can top with any meat or vegetables for a more substantial meal.




Chinese Egg Noodles With Shallot Oil

Ingredients

160 to 200 grams Chinese Egg Noodles, divided into 2 portions
4 Cups Anchovy Broth
2 to 3 Tbsp Crispy Shallots
A few grinds of White Pepper

Anchovy Broth
40 to 50 Grams Peeled Anchovies, rinsed
1/2 Large or 1 Small Yellow Onion
2 tsp Whole White Peppercorns
Sea Salt, to taste

Crispy Fried Shallots & Oil
1 Cup of Shallots, thinly sliced
1 Cup of Peanut Oil

Seasoning (divide into 2 portions)
2 Tbsp Shallot Oil
2 Tbsp Light Soy Sauce
4 to 6 Tbsp Anchovy Broth

Method

Anchovy Broth: Bring the mixture to a boil and simmer for 30 minutes. Remove the onion, and anchovies. Then season with sea salt.

Crispy Fried Shallots & Oil: Fry shallots until light golden brown and crispy and drain well. Reserve the oil.

To serve: Place a portion of egg noodles into a pot of boiling water. Cook for about 50 seconds, remove with a strainer and plunge into cold water. Shake-off excess water and return to the boiling water. Cook the noodles for another 10 to 15 seconds, but still al dente. Remove the noodles and shake off any excess water. Place shallot oil, light soy sauce, white pepper, and some anchovy broth in a bowl. Toss in the noodles and mix well. Transfer the noodles into a bowl or plate and top with crispy shallots and sprinkle some scallions.

Serves 2

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