XO Sauce Instant Noodle

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


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



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.

In a pot, bring water to boil and cook instant noodles for 2 minutes. Add in bok choy 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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