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Prep time
10 minutes
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Cook time
25 minutes
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Serves
1 to 2
Author Notes
Back when I was a kid, it was very common to have noodles for breakfast. In curries or thick soups, stir-fried or simply tossed in a savory sauce. Today, I’m sharing a noodle dish inspired by kon loh mee, which translates to “dry toss noodle.” While kon loh mee usually uses yellow noodles, the sauce I’m sharing goes perfect with flat rice noodles or even rice vermicelli. Fresh flat rice noodles can be found at any well-stocked Asian market. Alternatively, dried or homemade versions work just as great here. The best part of this recipe is its flexibility. Customize it to your likings by adding your favorite protein (like pan-fried tofu or marinated seitan) or vegetables (such as bok choy or yu choy). For vegetables, just make sure to blanch them before tossing with the noodles and sauce. To serve, I like to have a side of chopped Thai chiles in soy sauce for spooning on top. —WoonHeng Chia
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Ingredients
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1 pound
fresh flat rice noodles, precut
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1
Thai chile, thinly sliced
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2½ tablespoons
soy sauce, plus more for the chile
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1
large shallot, thinly sliced crosswise into rings
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5 tablespoons
neutral oil, divided
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6 ounces
mini king oyster mushrooms or baby bella or shiitake mushrooms, cleaned and halved lengthwise
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Kosher salt, to taste
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1½ teaspoons
vegan oyster sauce
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1 teaspoon
dark soy sauce
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½ teaspoons
granulated sugar
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1
handful chopped scallions
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1
spoonful chile oil with sediment
Directions
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Place the noodles in a heatproof bowl. Cover with a damp paper towel, then microwave for 1 to 2 minutes to soften.
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Add the chile to a small bowl and top with just enough soy sauce to cover.
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Set a fine-mesh sieve over a heatproof bowl. Line a plate with paper towels. Place the sliced shallots and 4 tablespoons of oil in a small saucepan over medium-low heat. Cook the shallots until golden brown, 10 to 12 minutes, stirring regularly with chopsticks to help separate the rings. (Lower the heat as needed along the way, so the shallots don’t darken too quickly.)
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Meanwhile, heat a nonstick skillet with the remaining 1 tablespoon of oil over medium heat. Sauté the mushrooms until they start to brown, 3 to 5 minutes. Season with a pinch of salt and set aside the pan.
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When the shallots are done, strain them into the sieve, collecting the oil in the bowl, then transfer the shallots to the paper-towel-lined plate to cool.
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To the bowl of hot oil, add the soy sauce, oyster sauce, dark soy sauce, and sugar. Whisk until the sugar has dissolved.
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Place the rice noodles in a bowl, then drizzle with the sauce and top with the mushrooms, chopped scallions, and fried shallots. Add a splash of chile oil and toss everything together. Serve with the chile in soy sauce for spooning on top.
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