XO Sauce Noodles
A luxurious and quick Hong Kong classic, these noodles are tossed in a rich, umami-packed XO sauce, featuring dried shrimp, scallops, and cured ham. Perfectly chewy noodles, crisp bean sprouts, and tender greens create a delightful texture and flavor combination.
🧂 Ingredients
- 400 g Fresh egg noodles(Look for fresh, refrigerated noodles for the best texture. If using dried, cook according to package directions and use about 200-250g.)
- 4 tbsp XO sauce(High-quality XO sauce is crucial for flavor. Available at Asian supermarkets.)
- 3 cloves Garlic(Finely minced.)
- 1 cup Bean sprouts(Rinsed and drained. Ensure they are fresh and crisp.)
- 200 g Choy sum (or other leafy green like bok choy)(Trimmed and cut into bite-sized pieces. Wash thoroughly.)
- 1 tbsp Soy sauce(Preferably a light soy sauce for seasoning without darkening the dish too much.)
- 1 tsp Sesame oil(Toasted sesame oil for aroma.)
- 1 tbsp Neutral oil (like vegetable or canola)(For stir-frying.)
👨🍳 Instructions
- 1
Prepare the greens and noodles. Bring a large pot of water to a rolling boil. Add the choy sum and blanch for 30-60 seconds until bright green and slightly tender. Remove with a slotted spoon and set aside. In the same boiling water, cook the fresh egg noodles according to package directions, usually 1-3 minutes, until just al dente (they should still have a slight bite). Drain the noodles immediately and rinse briefly under cold water to stop the cooking process and prevent sticking. Drain well.
⏱️ 5 minutes - 2
Infuse the wok with flavor. Heat a wok or large skillet over high heat until it just begins to smoke. Add the neutral oil and swirl to coat. Add the minced garlic and stir-fry for about 15-20 seconds until fragrant, being careful not to burn it. Immediately add the XO sauce to the wok. Stir constantly for about 30-45 seconds until the sauce is heated through and its aroma intensifies. The oil should become reddish-orange.
⏱️ 1 minute - 3
Combine noodles and sauce. Add the drained egg noodles to the wok with the XO sauce mixture. Toss vigorously using tongs or chopsticks to ensure every strand of noodle is coated evenly with the sauce. Continue tossing over high heat for 2-3 minutes until the noodles are heated through and slightly glossy.
⏱️ 3 minutes - 4
Add final ingredients and serve. Add the rinsed bean sprouts and the tablespoon of soy sauce to the wok. Toss everything together for another 30-60 seconds, just until the bean sprouts are slightly wilted but still retain their crunch. Stir in the toasted sesame oil. Transfer the noodles immediately to serving bowls. Arrange the blanched choy sum on top or alongside. Serve hot.
⏱️ 1 minute
💡 Pro Tips
- ✓The quality of your XO sauce will significantly impact the final dish. Invest in a good brand if possible.
- ✓Avoid overcooking the noodles; they should be 'al dente' as they will continue to cook slightly in the wok.
- ✓Achieving 'wok hei' (breath of the wok) – that smoky, slightly charred flavor – is ideal. This comes from cooking quickly over very high heat.
- ✓For extra flavor, you can add a splash of Shaoxing wine when stir-frying the XO sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add pan-fried firm tofu cubes for a vegetarian option.
- Toss in some crispy fried pork belly or char siu (Chinese BBQ pork) for added richness.
- Include other vegetables like sliced shiitake mushrooms or snow peas.