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Slice the shallot with a mandoline to get thin circle slices ready to fry
Heat up oil in a pan and fry shallots until golden and crispy
Remove shallots from oil with a slotted spoon onto kitchen paper to soak up excess oil, but keep the shallot oil in the pan
Boil noodles in salted boiling water until 2 mins from al dente
Heat up butter in a pan and add ginger, lemongrass, and spring onions, fry for 2-3 mins until soft and fragrant
Add tomato puree and chilli flakes and sauté for 1-2 mins until combined with butter
Add soy sauce, oyster sauce, sugar/honey, and msg and mix until all combined creating a sauce
Add a ladle of noodle water to loosen the sauce
Transfer noodles to the sauce pan and toss until evenly coated
Add parmesan and coriander, continue mixing and add more noodle water if needed
Serve and garnish with grated parmesan, sesame seeds, crispy shallots, chilli oil, and fresh coriander or spring onions