• 4 shallots
• 2 bosui
• 1 lime
• 40ml soy sauce
• 1 tbsp chili bean paste
• 1 tsp is sugar (add more if you want it less spicy)
• 200g Asian noodles

Directions

1. Cook your noodles per package instructions and then immediate rinse under cold water. Reserve 60ml of cooking water. Set aside.
2. Thinly slice 4 shallots.
3. Add 1 tbsp of oil to the wok or large frying pan over medium high heat. Add shallots and fry until browned – stirring often – about 5 minutes. Remove with a slotted spoon and set aside.
4. While shallots fry, thinly slice whites and greens of bosui. (I like to slice at a 45degree angle)
5. After you remove the shallots, reduce heat to medium and add the whites and light green of the bosui, soy sauce, chili and sugar. Cook over medium for 5 minutes until thick and bubbly. Stirring often.
6. Stir in noodle and coat in the sauce. Add 1tbsp of reserved noodle liquid to thin sauce and coat noodles as needed.
7. Juice lime over top and mix to combine.
8. Serve in bowls with shallots and reserved bosui sprinkled over top.

Also taste great with pickled red onions and a soft egg. I will also try this with mushrooms and spinach. Fry the mushrooms and bosui together and then add sauces when mushrooms are cooked through. Stir spinach in at the end with the noodles until just wilted.