Indomie but Naked Noods (ft. YongYi)

Ingredients: 

(Sauce)

• 1 tsp Dark Soy Sauce
• 1 tsp Light Soy Sauce
• 1 tsp oyster sauce
• 1 tsp sambal
• 1 tsp sugar 
• 1 tsp  Chicken Bouillon

(Topping)

• 1-2 cloves of Shallots 
• 1 stalk of Spring onion
• Cooking oil 
• 1 disk of Naked Noods
• Crispy fried Shallots or onions (Optional)

Instructions:

1. Mix your sauce by combining sugar, chicken bouillon, sambal, oyster sauce, and light and dark soy sauce together in a bowl and set aside.
   
2. Peel your shallot(s) and cut off the end of the clove but leave the root intact. Lay the shallot(s) on the flattest side and slice it across the width until the root. Separate the slices into rings. This will allow it to fry up nice and crispy. Set aside.
   
3. Wash and cut spring onions into smaller sections. Separate the whites and greens of the spring onions and cut them into strips lengthwise. Set aside while keeping the whites and greens separated.
4. In a saucepan, boil the noodles for 9 mins - drain and set aside.
5. On medium high heat, add cooking oil to a pan. To the heated oil, add your sliced shallots and stripped onion whites. Fry for 2 mins or until brown bits begin to appear at the ends of the onions and shallots, then add the onion greens. Fry for another 2-3 mins or until the shallots and onions are crispy and golden brown. Turn off the heat and remove the crisped shallots and onions and set aside. Drain the oil and save the oil for future recipes but reserve a tablespoon of oil in the pan.
   
6. Turn the heat back on to medium high. To the pan with the tbsp of shallot/onion oil, add your cook Naked Noods and your sauce. Mix well and fry for 2-3 mins or until the sauce is fully absorbed into the noodles. Add your crisped shallots and onions into the noodles, mix well and turn off the heat.
7. Plate and enjoy!
8. *for extra texture, you can top with some store bought crispy shallots or onions - these are crispier and hold their crunch better compared to homemade ones.