Serving : 2 Pax
- 2 pcs of Megah Wanton Noodle / Egg Noodle
- 1 tbsp of shallot oil (2 large shallots + 1/2 cup vegetable oil)
- 1 tbsp of light soy sauce
- 1 tsp of dark soy sauce
- ½ tsp of sesame oil
- Choy Sum or any other vege of your choice
- Some spring onion (optional)
Heat the vegetable oil under medium high heat. Test the oil by putting a slice of shallot in. When it starts to sizzle, add the rest of the sliced shallots and lower the heat to medium. Stir occasionally until they start to turn brown (turn down the heat of the shallots turn brown too quickly to prevent burning).
Once the shallots turns golden to brown, turn off the heat and let the shallots sit in for another 10 – 15 minutes until they turn to a darker brown color.
Keep the shallots in a tight container and strain the shallots oil for next step (you may keep the shallot oil in another container for future usage).
Combine the sauce in a plate and set aside
Bring a large pot of water to the boil. Add a pinch of salt and sugar. Blanch the choy sum stems, followed by the leaves. Remove, drain and set aside.
With the same boiling water used for blanching the vegetables, bring it to a rolling boil. Loosen up the noodles and cook the noodles for 1 minute. Use a large sieve to drain the noodles and run it under cold running tap water for split seconds for a better texture, then dip the noodles in the boiling water again just to warm it up.
Transfer the noodles into the serving bowl and toss them in the seasoning sauce. Add a dash of white pepper and garnish the noodles with choy sum and it’s ready to be consumed!