'The best part of this recipe is its flexibility. Customize it to your likings by adding your favorite protein (like pan-fried tofu or marinated seitan) or vegetables (such as bok choy or yu choy).'
Place the noodles in a heatproof bowl. Cover with a damp paper towel, then microwave for 1 to 2 minutes to soften.Set a fine-mesh sieve over a heatproof bowl. Line a plate with paper towels. Place the sliced shallots and 4 tablespoons of oil in a small saucepan over medium-low heat. Cook the shallots until golden brown, 10 to 12 minutes, stirring regularly with chopsticks to help separate the rings.
Meanwhile, heat a nonstick skillet with the remaining 1 tablespoon of oil over medium heat. Sauté the mushrooms until they start to brown, 3 to 5 minutes. Season with a pinch of salt and set aside the pan. When the shallots are done, strain them into the sieve, collecting the oil in the bowl, then transfer the shallots to the paper-towel-lined plate to cool.
To the bowl of hot oil, add the soy sauce, oyster sauce, dark soy sauce, and sugar. Whisk until the sugar has dissolved. Place the rice noodles in a bowl, then drizzle with the sauce and top with the mushrooms, chopped scallions, and fried shallots. Add a splash of chile oil and toss everything together. Serve with the chile in soy sauce for spooning on top.
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