XO Sauce Instant Noodle

• XO sauce:
• 60g dried scallops
• 60g dried shrimp
• 1/4 cup Shaoxing wine
• 1 cup Rio Vista 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
• To serve:
• 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

This recipe is created by Chloe Sue and Mandy Chai as part of the Share a Plate with a Mate campaign partnership with Oz Harvest. #Cook2Connect

1. Soak dried scallops and dried shrimp in hot water separately for 15-20 minutes. Drain and set aside. Reserving soaking water. 2. Using a food processor, finely chop garlic, shallot, dried shrimp and dried scallops individually. 3. In a pan heat oil over medium-low heat, add bacon, rendering the fats for approx 5 minutes. 4. Add in dried scallops and cook for another 3-4 minutes, then add in dried shrimp and cook for 5 minutes. 5. When it turns light brown, add in chopped shallot and chopped garlic until it turns evenly light golden brown. 6. Add in 1/2 cup of soaking liquid, soy sauce, oyster sauce, chilli flakes and brown sugar. 7. Cook while stirring until most of the liquid evaporates and turns jammy. 8. Let cool completely and reserve in a jar. 9. In a pot, bring water to a boil and cook instant noodles for 2 minutes. Add in bokchoy and cook for another minute. Drain and place in a mixing bowl. 10. 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. 11. Sprinkle on green onions and serve noodles with dipping sauce.