Hong Kong Noodles with Shallot Oil
- 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 fish sauce
- 2 scallions, green parts minced for garnish (optional)
Adapted from appetiteforchina.com
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.
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.
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.