XO Sauce Ee-fu Noodles

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I made this 20-minutes XO sauce ee-fu noodles with spicy baby abalones on the third day of Chinese New Year. There were other dishes on the table, so this was an extra side dish to share. The noodles were really well received. My family said that the noodles tasted fabulous, and I give credit to the XO sauce for making all the difference. My mum requested I cook this again for her birthday which I definitely will!

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This is the Lee Kum Kee brand of XO sauce I used. You can use either the original or hot (to me, it’s only mildly spicy) versions according to your family’s preference.

See Also:

• Baby Abalone Ee-fu Noodles Recipe
• Spinach with Baby Abalone Recipe
• Chinese New Year Recipes

This year, mini cans of baby abalones seem really popular, so I bought the above brand randomly online to try. They are decent both in terms of taste and price. I used the cut chillis and some of the chilli oil in the can to garnish the ee-fu noodles.  You can use any favourite brand of ready-to-eat baby abalones that you bought during the festive season.

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STEP-BY-STEP PHOTOS (XO Sauce Ee-fu Noodles)

First, cook dry ee-fu noodles in a pot of boiling water for less than a minute. Take out the noodles as soon as the noodles start to separate in the hot boiling water, while they are still firm and uncooked. If you overcook the noodles, they will easily break apart when they are braised later. Drain the noodles and run them under cold tap water and set aside.

In a big pan or wok, cook garlic, ginger and sliced button mushrooms.

Add yellow chives (an important ingredient in braised ee-fu noodles) and pan fry for about a minute.

Add prepared noodles and spread the xo sauce evenly over the noodles. Then add sauce which is made up of chicken stock & seasonings.

Be sure to mix well to coat the noodles evenly in the sauce. Cover and then simmer for a few minutes until most of the sauce is absorbed by the noodles.

Add the can of ready-to-eat abalones to top the noodles, along with the sliced red chilli from the can. I also added about 2-3 tsp of spicy sauce from the can (optional).

Garnish with chopped spring onions. I served this directly on the dining table with the other CNY dishes!