XO Sauce Instant Noodles
XO Sauce Instant Noodles
Mandy Chai Chloe Suecooperated brands
TEFAL
D’Orsogna
Full Recipe In details
Ingredients
INGREDIENTS (XO SAUCE)
- 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
INGREDIENTS (DIPPING SAUCE)
- 1 tbsp pickled jalapeno
- 1 tbsp soy sauce
Methods
- 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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