Project Description


Mandy Chai

Chloe Sue






Full Recipe in Details

  • 60g dried scallops

  • 60g dried shrimp

  • 1/4 cup Shaoxing wine

  • 1 cup vegetable oil

  • 80g Thick-Cut D’Orsogna Rasher Smoked Bacon, cubed

  • 6 cloves garlic

  • 6 red shallot

  • 2 tbsp red chilli flakes

  • 1 tbsp oyster sauce

  • 1 tbsp light soy sauce

  • 1 tbsp brown sugar

  • 2 packets instant noodles

  • 100g bokchoy

  • 1 stalk green onion chopped

  • 1 tbsp soy sauce

  • 1/2 tbsp dark soy

  • 1 tsp sugar

  • 1/4 tsp white pepper 

  • 1 tbsp pickled jalapeno

  • 1 tbsp soy sauce 

  • Soak dried scallops and dried shrimp in hot water separately for 15-20 minutes. Drain and set aside. Reserving the soaking water.

  • Finely chop garlic, shallot, dried shrimp and dried scallops individually.

  • In a pan, heat the oil over medium-low heat and add the bacon, rendering the fats for approximately 5 minutes.

  • Add in dried scallops and cook for another 3-4 minutes. Then add in dried shrimp and cook for 5 minutes.

  • When it turns light brown, add in chopped shallot and chopped garlic until it turns a light golden brown.


  • Add in 1/2 cup of soaking liquid, soy sauce, oyster sauce, chilli flakes and brown sugar.

  • Cook while stirring until most of the liquid evaporates and turns jammy

  • Let cool completely and reserve in a jar.

  • In a pot, bring water to boil and cook instant noodles for 2 minutes. Add in bokchoy and cook for another minute. Drain and place in a mixing bowl.

  • Add 1 -2 tbsp XO sauce, soy sauce, dark soy, sugar and white pepper into the mixing bowl. Toss to combine, make sure to coat each strand of noodles evenly.

  • Sprinkle on green onions and serve noodles with dipping sauce.

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