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.

Shallot Oil Rice Paper Noodles

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the Shallot Oil:

• 3 large shallots, thinly sliced
• 1/2 cup neutral oil (like canola or vegetable oil)
• 2 cloves garlic, minced

Note: The above ingredients makes extra than what is needed for the rice paper noodles. You can store the extra oil.

For the Noodles:

• 8 sheets rice paper
• 2 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 1 tsp sugar
• Pinch of salt
• Dash of white pepper

Toppings:

• Fried shallots
• Fried garlic
• Fresh cilantro
• Chili oil

Instructions

1. In a small pan, heat the neutral oil over medium heat. Add the sliced shallots and cook, stirring frequently, until golden and crispy, about 5-7 minutes. Use a slotted spoon to remove the shallots and drain them on a paper towel. Reserve the oil in the pan. Lower the heat and add the minced garlic to the oil. Sauté for 1 minute until fragrant but not browned. Remove from heat. For this recipe, you only need some of the shallot oil and you can save the rest in an airtight container.
2. Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in lukewarm water then stack together making sure to align evenly. Place rice paper on a cutting board to allow it to rehydrate. Once rehydrated and dry, brush the bottom and top sides of the stacked rice paper with some oil (to prevent it from sticking later). Cut noodles into 1-inch thick noodles or your desired size. Transfer noodles to a bowl of cold water to keep them hydrated until the sauce is ready. Repeat with remaining rice paper.
3. In the bowl, mix 2-3 Tbsp shallot-garlic oil, soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Add the noodles and mix to coat well.
4. Top the noodles with crispy fried shallots, fried garlic, fresh cilantro, and chili oil if desired.

The post Shallot Oil Rice Paper Noodles first appeared on Herman at Home.

Why You Will Love This Recipe

• Quick and easy: Using rice paper as noodles cuts down on the time, making this recipe accessible and perfect for a weeknight dinner.
• Packed with flavor: The combination of scallion oil, soy sauce, and oyster sauce gives the noodles a deep, savory flavor, with just a hint of sweetness and spice from the ginger.
• Customizable: Garnish the dish with your choice of veggies, proteins, or even fried scallions and sesame seeds for extra texture.
• Light and satisfying: The dish is filling without being too heavy, thanks to the light nature of the rice paper noodles.

Ingredients

• Rice paper: A quick alternative to traditional noodles, these rice paper sheets turn into soft, chewy noodles. Rice paper is also a great pantry staple and can turn into noodles in an instant!
• Scallions: The key ingredient that flavors the oil and brings that signature scallion fragrance. You’ll need a lot for this recipe!
• Avocado oil: A healthy, neutral oil that brings out the flavors of the scallions.
• Soy sauce: Adds savory umami to the sauce.
• Dark soy sauce: A richer, more intense soy sauce that adds depth of flavor and color.
• Oyster sauce: A sweet and savory sauce that enhances the overall taste.
• Sugar: Balances the saltiness of the sauces with a touch of sweetness.
• Grated ginger: Adds a slight zing to the dish.
• Water or chicken broth: Thins out the sauce while adding flavor.

How to Make Scallion Oil Rice Paper Noodles

1. Prepare the Rice Paper Noodles

On a cutting board, brush the board with a little oil. Dip 3 pieces of rice paper in cold water and stack them together evenly. Place the stacked rice paper on the cutting board and brush the top layer with more oil. Cut the stack into 1-inch wide noodles, or your desired thickness. If the noodles begin to dry out, brush with a little water to keep them moist. Immediately transfer the cut noodles to a bowl of cold water and let them soak for 15 minutes. Repeat this process with the remaining rice paper.

2. Prepare the Scallions

Pat the scallions dry and separate the white and green parts. Leave the white parts whole and chop the green parts.

3. Make the Scallion Oil

Heat avocado oil in a medium pot over medium-low heat. Add the white parts of the scallions and fry for about 8 minutes until they are golden but not burnt. Remove and discard the white parts. Add the green parts of the scallions to the oil and fry for 2-3 minutes. Remove them from the oil and set them aside for garnish later. Let the scallion oil cool for a few minutes.

4. Prepare the Sauce

In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water or chicken broth. Add the cooled scallion oil and stir to combine.

5. Combine Noodles and Sauce

Drain the rice paper noodles and transfer them to a bowl. Pour the sauce over the noodles and mix well.

6. Garnish and Serve

Garnish the noodles with fried scallions, sesame seeds, and your choice of veggies or protein. Enjoy immediately!

Tips to Make Rice Paper Noodles

• Layering rice paper: When layering the rice paper sheets, make sure they’re aligned evenly and brushed with oil to prevent sticking.
• Keep noodles moist: After cutting the noodles, keep them from drying out by transferring them directly into cold water. This ensures they stay soft and pliable.
• Avoid overcrowding: When cutting the noodles, be careful not to stack too many sheets at once or the noodles may clump together.
• Brush with oil: Keep a light coat of oil on the rice paper and cutting board to prevent from sticking.

What Can You Enjoy This With?

• Steamed or stir-fried vegetables: Add some broccoli, bok choy, or bell peppers to balance out the savory noodles.
• Grilled chicken or shrimp: Top the noodles with your favorite protein for a more filling meal.
• Chili oil: Drizzle some homemade or store-bought chili oil for a kick of heat.
• Pickled vegetables: Add some pickled cucumbers or carrots for a tangy crunch.

Additional Tips

• Pat scallions dry: Ensure the scallions are completely dry before frying to avoid oil splattering.
• Use neutral oil: Choose an oil that doesn’t have a strong flavor, like avocado or vegetable oil, to let the scallions shine.
• Don’t overheat the oil: Keep the heat at medium-low to prevent the scallions from burning and turning bitter.

Storage

• I recommend eating these fresh as rice paper noodles do not store well and harden quickly.

Scallion Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Scallion Noodles

• 9 sheets rice paper
• Neutral oil for brushing rice paper
• 4 bunches scallions
• 4 Tbsp avocado oil
• 1 Tbsp soy sauce
• 2 tsp dark soy sauce
• 1 Tbsp oyster sauce
• 2 tsp sugar
• 1 tsp grated ginger
• 3 Tbsp water or chicken broth

Garnish:

• Fried scallions
• Sesame seeds
• Veggies, protein

Instructions

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of cold water and soak for 15 min. Repeat with remaining rice paper.
2. Pat scallions very dry then cut to separate white and green parts. Leave white parts whole but chop the green parts. In a medium pot over medium-low heat, heat up avocado oil then add white parts of scallion until fried but not burnt for 8 mins. Remove white parts and discard. Then add green parts of scallions and fry for 2-3 mins. Turn off heat, remove green parts, and set aside for garnish later. Let oil cool for a few mins.
3. In a bowl, add soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water/broth and mix. Add scallion oil then mix well. Drain rice paper noodles then transfer to a bowl and pour sauce and mix well. Garnish with fried scallions, sesame seeds, and optional veggies or meat.

The post Scallion Oil Rice Paper Noodles first appeared on Herman at Home.

Why you’ll love this recipe

I think you’ll love this recipe because:

• Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
• Flavorful Sauce: The combination of szechuan peppercorn, sesame seeds, and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
• Quick and Easy: This recipe is quick to prepare (in 15 mins or less!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
• Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes. The world is your oyster!

Ingredients

• Avocado Oil: A light, neutral oil that enhances the dish with its smooth texture and high smoke point, perfect for heating up the spices.
• Red Chili Flakes: Adds a kick of heat to the dish, giving it the signature spiciness of Dan Dan noodles. The amount can be adjusted to suit your spice preference.
• Ground Sichuan Peppercorn: The star ingredient that provides the distinctive tingling, numbing sensation and a unique floral aroma, characteristic of Sichuan cuisine.
• Garlic: Minced or grated garlic here adds depth and a savory base to the sauce, enhancing the overall flavor profile.
• Sesame Seeds: Contributes a nutty flavor and slight crunch, adding texture to the dish.
• Sugar: Balances the heat and saltiness with a touch of sweetness, rounding out the flavors.
• Soy Sauce: Brings a rich umami flavor and saltiness, deepening the complexity of the sauce.
• Peanut Butter: Adds creaminess and a nutty undertone that complements the spicy and savory elements, giving the sauce its signature richness.
• Hot Water: Used to thin out the sauce and create a smooth, cohesive sauce that coats the noodles evenly.
• Rice Paper: Provides a chewy and unique texture, absorbing the flavors of the sauce while offering a lighter alternative to traditional wheat noodles. You can cut these rice paper into your desired noodle size but I liked them wide for this recipe.
• Chopped Green Onion: Adds a fresh, crisp element and a pop of color as a garnish.
• Minced Pork: A traditional component of Dan Dan noodles, this adds a savory, meaty richness to the dish, making it more filling and satisfying.

How to Make Spicy Szechuan Rice Paper Noodles

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
2. Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well. 
3. Garnish with chopped green onion and minced pork. Serve immediately. 

Storage

I recommend eating these rice paper noodles immediately as the rice paper will harden and the texture won’t be soft and chewy.

Spicy Szechuan Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

• 3 Tbsp avocado oil
• 1/2 - 1 Tbsp red chili flakes
• 1 tsp ground Sichuan peppercorn
• 1 small clove garlic, minced
• 1 Tbsp sesame seed
• 1 tsp sugar
• 1.5 Tbsp soy sauce
• 1 Tbsp peanut butter
• 1/4 hot water
• 9 sheets rice paper
• Chopped green onion, garnish
• Minced pork, garnish

Instructions

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on the cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
2. Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well.
3. Garnish with chopped green onion and minced pork. Serve immediately.

The post Spicy Szechuan Rice Paper Noodles – Quick and Easy! first appeared on Herman at Home.

Why you’ll love this recipe

I think you’ll love this recipe because:

• Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
• Flavorful Sauce: The combination of soy sauce and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
• Quick and Easy: This recipe is likely quick to prepare (15 mins total!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
• Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes.

Ingredients

• Avocado Oil: This type of oil is great for the chili oil because it has a high smoke point and is great for heart health!
• Red chili flakes: This is key to add that spice and heat for the sauce.
• Garlic: One small clove is enough to bring aroma and fragrance to the sauce.
• Green onion: Adds a bit of onion flavor that really elevates the sauce.
• Sesame seeds: Adds a bit of nuttiness to the sauce
• Sugar: A little sweetness here balances out the umami flavor.
• Soy sauce: Umami flavor that elevates the sauce.
• Water or Chicken broth: Helps to thin the chili oil and sauce so the noodles absorb the sauce well.
• Salt: A little pinch here to provide seasoning
• Rice paper: The key ingredient to make the noodles! Make sure to use a good brand that makes good quality rice paper. Check out my link for my recommended brand.
• Cilantro: Garnish with a little cilantro for additional flavor

How to Make Soy Chili Oil Rice Paper Noodles

1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.

Storage

I recommend eating these dumplings immediately as the rice paper will harden and the texture won’t be soft and chewy.

Soy Chili Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 33 voted )

Ingredients

• 3 Tbsp avocado oil
• 1 Tbsp red chili flakes
• 1 small clove garlic, minced
• 2 Tbsp chopped green onion
• 1 Tbsp sesame seed
• 1 tsp sugar
• 2 Tbsp soy sauce
• 3 Tbsp water or chicken broth
• Pinch of salt to taste
• 9 pieces rice paper
• Chopped cilantro, as garnish

Instructions

1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.

The post Soy Chili Oil Rice Paper Noodles – 15-Min Recipe! first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious.

Why you’ll love this recipe

You’ll love this spicy Gochujang peanut noodle for several reasons! First, the combination of creamy peanut sauce and spicy Gochujang paste creates a flavor explosion that’s both bold and addictive. The creamy richness of the peanut sauce is perfectly complemented by the spice of the Gochujang, resulting in the perfect blend of flavors that will leave your taste buds tingling with delight.

Ingredients

• Noodles – I used thicker cut wheat noodles but feel free to use whichever you like!
• Szechuan chili flakes – these aren’t as spicy as it sounds but a little goes a long way for flavor and spice.
• Garlic – can’t be skipped!
• Green onion – complements the dish well with extra kick of flavor.
• Peanut butter – one of the key ingredients for that nutty flavor. You can use creamy or crunchy for this!
• Gochujang – the other key ingredient here. This gives the dish spice and also helps thicken up the sauce.
• Soy sauce – adds umami flavor to the dish.
• Avocado oil – this will be heated up and poured over the above ingredients. I like avocado oil because it is more heart healthy but feel free to use any neutral oil with a high smoke point.
• Noodle water – save a bit of that starchy water that was used to cook the noodle to loosen up the sauce to desired consistency.
• Garnishes – You can garnish with sesame seed, green onions, soft boiled, or fried egg. Anything to your heart’s desire!

How to Make Spicy Gochujang Peanut Noodles

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later.
2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.
3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.
4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seeds. Add optional soft boiled or fried egg.

Tips

1. This noodle dish is incredibly versatile. You can customize it with your favorite protein or vegetables to make it your own. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste and Szechuan chili flakes.

Storage

Store in an air-tight container in the fridge up to 2-3 days

Spicy Gochujang Peanut Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

4 oz. wheat noodles

1 Tbsp Szechuan chili flakes

1 small clove garlic, minced

1 Tbsp chopped green onion

3 Tbsp peanut butter

2 Tbsp gochujang

1 Tbsp soy sauce

3 Tbsp avocado oil

1/3 cup cooked noodle water, plus more to adjust for sauce consistency

Salt to taste

Garnish: Sesame seed, green onions, soft boiled or fried egg

Instructions

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later

2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.

3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.

4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seed. Add optional soft boiled or fried egg.

The post Spicy Gochujang Peanut Noodles first appeared on Herman at Home.