By Mandy Chai with Plate with a Mate for OZ Harvest
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
XO Sauce:
60g dried scallops
60g dried shrimp
1/4 cup Shaoxing wine
1 cup Rio Vista Olives Chilli Pressed Olive Oil
80g thick-cut 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
NOODLES
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
Optional Dipping Sauce:
1 tbsp Pickled jalapeno
1 tbsp Soy sauce
Instructions:
Soak dried scallops and dried shrimp in hot water separately for 15-20 minutes. Drain and set aside. Reserving soaking water.
Using a food processor, finely chop garlic, shallot, dried shrimp and dried scallops individually.
In a pan heat Chilli Pressed Olive Oil over medium-low heat, add bacon, rendering the fats for approx 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 evenly 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.
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.