Looking for a simple yet flavorful noodle dish? This recipe brings together the crispy Coastal Purple Shallots with a savory, umami soy sauce mix to create a perfectly balanced sauce.
Tossed with your favorite noodles and finished with a drizzle of shallot-infused oil, this dish is quick to make but packs a punch of flavors. Perfect for weeknight dinners or as a tasty snack!
8 oz dried noodles of choice 2 tablespoons Coastal Purple Shallot 2 tablespoons regular soy sauce 1 tablespoon dark soy sauce 1 tablespoon brown sugar 1 tablespoon black vinegar ½ cup vegetable or other neutral oil Scallions and ground black pepper (optional)
In a small bowl, combine regular soy sauce, dark soy sauce, brown sugar, and black vinegar. Mix until the sugar dissolves, then set aside.
Heat the oil in a pan over medium heat. Add the rehydrated shallots and fry them slowly until they turn to a light golden hue. Be careful not to burn them.
Strain the fried shallots from the oil and place them on a paper towel to remove excess oil. Save the shallot-infused oil for later.
Boil the noodles according to the package instructions, then drain.
In the same pan used for frying the shallots, return the reserved shallot oil. Add the cooked noodles and the prepared sauce. Toss the noodles until they are evenly coated with the sauce.
Transfer the noodles to a plate and garnish with the fried shallots, scallions, and ground black pepper, if desired.
