Shallot Oil Rice Paper Noodles are an easy and flavorful dish that combines silky, chewy rice paper noodles with aromatic shallot oil, soy sauce, fried garlic, and fried shallots. The rice paper noodles are also gluten-free. This dish is perfect for when you’re craving something quick yet packed with bold flavors and satisfying textures.
What is Shallot Oil?
Shallot oil is a fragrant, golden oil infused with the rich, savory aroma of fried shallots. Made by gently frying thinly sliced shallots in neutral oil until crispy, the process not only creates a flavorful cooking oil but also yields crunchy fried shallots that double as a delicious topping. Shallot oil is a versatile ingredient commonly used in Asian cuisines, adding depth and a subtle sweetness to dishes like noodles, rice, and stir-fries. In my version, I also added thin slices of garlic for extra flavor!
Why You’ll Love This Recipe
- Quick and easy: Perfect for busy days and can be whipped up in 30 mins or less!
- Bursting with flavor: The combination of shallot oil, soy sauce, and crispy toppings makes every bite unforgettable.
- Unique texture: Silky rice paper noodles provide a fun and satisfying alternative to traditional noodles.
- Customizable: Add your favorite toppings, vegetables, and protein to make it your own.
- Perfect for meal prep: The shallot oil can be made ahead and used in other dishes too!
Ingredients
- Shallots: Thinly sliced to make crispy fried shallots, which serve as a crunchy topping and infuse the oil with their rich aroma.
- Neutral Oil: Acts as the base for shallot oil, carrying the flavors of the shallots and garlic without overpowering the dish. I used canola oil for my recipe.
- Garlic: Minced and added to the oil for extra depth and fragrance.
- Rice Paper: Rehydrated and cut into noodles for a silky, gluten-free alternative to traditional noodles.
- Soy Sauce: Adds a savory umami base to the sauce, complementing the aromatic oil.
- Dark Soy Sauce: Enhances the dish with a deeper color and a touch of sweetness.
- Sugar: Balances the savory elements of the sauce and rounds out the flavors.
- Salt: Elevates the overall taste without overpowering.
- White Pepper: Adds a subtle, earthy heat that pairs beautifully with the shallot oil.
- Fried Shallots: A crunchy topping that adds texture and enhances the shallot flavor.
- Fried Garlic: A crispy garnish that boosts the dish’s savory profile.
- Fresh Cilantro: Offers a burst of freshness to balance the rich sauce.
- Chili Oil: Optional but adds a spicy kick for those who love heat.
How to Make Shallot Oil Rice Paper Noodles
Step 1: Make the Shallot Oil
In a small pan, heat 1/2 cup neutral oil over medium heat. Add 3 large thinly sliced shallots and cook, stirring frequently, until golden and crispy (about 5–7 minutes).
Remove the shallots with a slotted spoon and drain them on a paper towel. Reserve the oil in the pan.
Lower the heat, add 2 minced garlic cloves to the oil, and sauté for 1 minute until fragrant. Remove from heat and set aside.
Step 2: Prepare the Rice Paper Noodles
Dip 2 pieces of rice paper (or 3 for thicker noodles) into lukewarm water, stack them evenly, and place them on a cutting board to rehydrate.
Once dry and pliable, brush both sides with the reserved shallot oil to prevent sticking.
Cut the stacked rice paper into 1-inch thick noodles or your desired size. Transfer the noodles to a bowl of cold water to keep them hydrated until ready to use. Repeat with the remaining rice paper.
Step 3: Assemble the Noodles
In a large bowl, mix 2–3 Tbsp shallot-garlic oil, 2 Tbsp soy sauce, 1 Tbsp dark soy sauce, 1 tsp sugar, a pinch of salt, and a dash of white pepper.
Add the prepared rice paper noodles to the bowl and toss until evenly coated.
Step 4: Add Toppings and Serve
Top the noodles with crispy fried shallots, fried garlic, fresh cilantro, and chili oil if desired. Serve immediately for the best flavor and texture.
Storage
This dish is best enjoyed fresh, but leftover shallot oil can be stored in an airtight container in the fridge for up to a week.
Tips
- Soak rice paper noodles in cold water: After cutting rice paper noodles, add to a bowl of cold water to keep them hydrated and separated until sauce is ready.
- Make extra shallot oil: It’s versatile and can be used to elevate other dishes like fried rice or stir-fried vegetables.
