Peel the shallots and thinly slice each slice. Separate the shallot slices into individual rings before cooking.
For the lemongrass stems, I had 3 thin stems from my plant. You can use 1 large if your local supermarket has access to it.
Pound/mash the lemongrass then peel away the tough outer layer until you reach the softer core.
Finely chop the lemongrass.
For galangal, you can peel it with a spoon. Cut a 3-4 slices and then finely mince the galangal as well.
Heat a large wok or deep pan over medium heat. Add neutral cooking oil (I used vegetable oil).
When the oil is hot (you can test the oil with a slice of shallot – it should sizzle quickly), add the shallots to the oil.
Saute the shallots for 8-9 minutes on medium heat or until golden brown. Make sure the shallots are not overcooked.
When the shallots are golden brown, immediately remove from the oil and place in a strainer or cooling rack. The shallots will continue to crisp as this cools.
Do not spill oil in the wok/pan.
Meanwhile, heat a pot of water to cook the noodles of your choice.
In the same wok or pan with shallot oil, saute lemongrass, galangal and garlic mince over medium heat until fragrant.
Add sugar, vegetarian oyster sauce, soy sauce and chili oil or sauce (if desired). Mix in oil and perfume. Allow to simmer on low heat while cooking the noodles.
Boil the noodles of your choice until very chewy. Drain the noodles to remove excess water.
Place noodles in wok/pan with oil and spices. Mix well to coat the noodles in the mixture.
Taste the noodles and season with more soy sauce and chili oil if desired. Turn off the flame.
When ready to enjoy, add some crispy shallots to the noodles and mix.
Top with the remaining shallots when serving the noodles. Garnish with some chopped chives or green onions. Enjoy while it’s hot!