Shallot sauce is deeply aromatic and rich in oil, which makes it ideal for tossing straight through noodles — and it never feels greasy, which is the clever part.

Cook the noodles and drain.

Shake off the water and tip them onto a plate.

Add Cheng Chi shallot sauce, a little sea salt and some chopped spring onion, and toss with chopsticks while hot. Add white pepper if you like.

Simple dry noodles, and very good.