Aglio olio is my all-time to-go dish when there is nothing left at home to eat. In my kitchen, when there is nothing left to eat, there will always be garlic, rice, pasta and condiments, hence aglio olio (not to mention, it is also delicious!)
Anyway, aglio olio is Italian, and I have been for a while now, thinking about an Asian version of this. Obviously there are, because I’ve had 葱油拉面 cong you la mian (noodles in spring onion oil) in Shanghai, which is just noodles tossed in spring onion-infused oil. However, that was just not enough for me. I took my inspiration from Hainanese Chicken Rice, and used the condiments for chicken rice as oil-infusers.
The results are amazing! Just imagine oil infused with garlic, ginger, shallots and green onions – I can almost call it a miracle. I have tried this countless of times, trying to find the right ratios for things, and this is what I’ve come up with. 2:1:2:4:6 [garlic:ginger:shallots:green onions:oil] – go for it!
Ingredients (2 servings)
- 3-4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon ginger, minced
- 1 shallot, minced (about 2 tablespoons)
- 1 stalk green onion, chopped (about 4-5 tablespoons)
- 5 tablespoons grapeseed oil
- 1 tablespoon sesame oil
- 1/2 pound lo mein noodles, cooked [or any other noodles/pasta will be fine]
- pinch of salt
In a cold pan, add oil, garlic, ginger and shallots.
Heat the pan using a medium heat, gently bringing out the flavors.
When the garlic starts to brown, add in the green onions and salt, then fry for about half a minute, then remove from the heat.
Toss the noodles in this oil, then serve.