Allium Oil Noodles
This dish is my twist on a classic from Shanghai, featuring savory allium oil noodles that are both simple and packed with flavour. Perfect for using up any leftover onions, chives, or garlic you have in the fridge, the allium-infused oil adds a deep, aromatic richness.
For allium oil
- One bunch of spring onion
- I bulb garlic
- 3 shallots
- 100ml vegetable oil
- Small handful of chives
For 1 serving of noodles
- 100g noodles
- 1 tbsp soy sauce
- 1 tsp dark soy
- ½ tsp cracked black pepper
- ½ tsp sugar
- 2 tbsp allium oil + lots of the crispy bits
Step 1
Thinly slice the spring onions and shallots. Mince the garlic.
Step 2
Cook the spring onions and shallots in the oil over low to medium heat for 3–4 minutes.
Step 3
Add the garlic and continue cooking for an additional 10 minutes, or until it turns golden brown.
Step 4
Strain the oil to separate the crispy onion and garlic bits.
Step 5
Heat 2 tablespoons of the allium oil with soy sauce, pepper, salt, and sugar. Let it sizzle for 30 seconds, then toss in the noodles.
Serve with a generous amount of crispy onion bits and fresh chives.