Hong Kong Noodles with Shallot Oil

Updated post, first published Feb 2, 2017.

This recipe is adapted from China: The Cookbook, a beautiful 700-page tome that celebrates dishes from around the country. These shallot oil noodles look super simple, but wow, words CANNOT describe how good they are. I made them three days in a row and always chastised myself for making too little after finishing my last bite.

You basically cook the minced fatty pork in a bit of oil (the original recipe calls for fatback but I used bacon because it's much easier to find), remove and set aside, then heat shallots and garlic to perfume the oil. Cook some noodles, toss the noodles with the flavored oil, soy sauce, fish sauce, and the crispy bacon, and serve. Chinese egg noodles are the best choice if you can find them fresh, but in lieu of fresh noodles I've always found that spaghetti or linguine work way better than most of the dried Chinese noodles available in Chinese markets here.

Adapted from China: The Cookbook from Phaidon

noodles, bacon, shallots, scallions
recipes
Chinese
Yield: 2
Author: Diana Kuan
Hong Kong Noodles with Shallot Oil

Hong Kong Noodles with Shallot Oil

These shallot oil noodles look super simple, but words cannot describe how good they are.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

  • 1 tablespoon vegetable oil
  • 2 ounces bacon or pancetta, finely diced
  • 4 shallots, quartered and lightly crushed
  • 4 cloves garlic, lightly crushed
  • 11 ounces fresh egg noodles or 6 ounces dried egg noodles, spaghetti, or linguine
  • 1 tablespoon soy sauce
  • 1 tablespoon coconut aminos
  • 2 scallions, green parts minced for garnish (optional)

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the bacon or pancetta and pan-fry from 4 to 5 minutes, until crispy. Remove the crispy pork and drain on a plate lined with paper towel.
  2. Add the shallots and garlic to the pan and pan-fry over medium heat for 3 minutes until slightly brown. Discard the shallots and garlic and transfer the flavored oil to a bowl.
  3. Bring a pot of water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and toss the noodles with the shallot oil, soy sauce, and fish sauce. Sprinkle and crispy pork and scallion greens on top and serve.

Notes:

Adapted from China: The Cookbook by Phaidon

Nutrition Facts

Calories

334.35

Fat (grams)

17.56

Sat. Fat (grams)

4.04

Carbs (grams)

40.58

Fiber (grams)

4.52

Net carbs

36.06

Sugar (grams)

9.01

Protein (grams)

16.96

Sodium (milligrams)

986.69

Cholesterol (grams)

28.07

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RecipesDiana KuanNoodles, Hong Kong, Pork, cantonese, Cantonese Food11 Comments