Ingredients
Shallot Oil and Fried Shallots
- ⅓ cup neutral oil
- 2 shallots, thinly sliced
Minced Pork Topping
- 8 ounces (225g) minced pork
- 2 garlic cloves, minced
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
Noodle Dressing
- 3 tablespoons prepared shallot oil
- 1 tablespoon rendered pork fat or additional shallot oil
- 2 tablespoons light soy sauce
- 2 teaspoons white vinegar or rice vinegar
To Assemble
- 12 ounces (340g) thin egg noodles
- 6 ounces (170g) char siu, thinly sliced
- 2 green onions, thinly sliced
- Chili sauce or pickled green chilies, optional
Method
- Put the oil and sliced shallots in a small frying pan. Cook over medium-low heat until the shallots are pale golden.
- Strain the oil into a heatproof container and transfer the fried shallots to paper towels.
- Heat 1 tablespoon of the prepared shallot oil in a frying pan. Add the garlic and cook for about 30 seconds.
- Add the minced pork. Cook until browned, breaking it into small pieces as it cooks.
- Stir in 1 tablespoon light soy sauce and the oyster sauce. Cook for another minute, then remove the pork from the heat.
- Combine 3 tablespoons shallot oil, the rendered pork fat or additional shallot oil, 2 tablespoons light soy sauce and the vinegar in a large mixing bowl.
- Cook the egg noodles according to the package directions until just tender. Drain them thoroughly.
- Add the hot noodles to the dressing and toss until every strand is lightly coated.
- Divide the noodles among 4 bowls. Add the minced pork, char siu, fried shallots and green onions.
- Serve immediately with chili sauce and/or pickled green chilies if liked.
Notes
- Don’t overbrown the shallots: Remove them when they’re pale golden because they’ll continue cooking in the hot oil.
- Check fresh noodles early: Fresh egg noodles may need only a minute in boiling water.
- Dress the noodles immediately: Toss them with the oil mixture as soon as they’re drained to prevent clumping.