Skip to main content

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


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


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


Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W