Over medium high heat in a large saucepan heat the olive oil. When the oil is very hot, brown the noodles, stirring constantly. They cook very quickly (less than 5 minutes) so you must watch them carefully.

Remove the saucepan from the heat and quickly add the shallot. Stir until all is combined. Put the saucepan back on the stove. 

Immediately add the rice and the chicken broth. When the mixture comes to a rolling boil, turn the heat down to low. Cover the pot and let the rice cook for 15 minutes. No peeking. 

After 15 minutes, stir the mixture well, remove from the heat and let stand for 5-10 minutes. Fluff with a fork and serve.