RECIPE: Shallot Oil Noodles

I've recently become interested in Shallot oil. They gave the noodles a new dimension of flavor and scent. The noodles are mixed in a sauce of black soy sauce and shallot-infused oil. This was served with pan-fried tofu. This dish was simple and basic, but it was bursting with flavor. It's fantastic! I am using store-bought shallot oil.

Ingredients: 

1/2 block firm tofu, pressed & sliced

1 bunch of Chinese wheat noodles

4 tablespoons shallot-infused oil (from frying shallots)

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1.5 tablespoons sugar

Method: 

1) Cook the noodles according to the package directions and set them aside.

2) Slice the tofu into 1 cm thick rectangular pieces. Heat the shallot-infused oil over medium-high heat in a non-stick pan. Fry the tofu slices for about 5 minutes, or until both sides are softly golden-brown. Set aside.

3) Allow the oil to cool somewhat after frying the tofu so the soy sauces do not burn.

4) Add the soy sauces and sugar. Stir to let the sauce emulsify, then slowly bring to a boil.

5) Turn off the heat and add the cooked noodles after 1-2 minutes of cooking. 

6) Toss everything together. Add a few tablespoons of noodle-cooking water if the sauce appears to be too dry. Toss with fried shallots before serving.