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XO Sauce Ee-fu Noodles

XO Sauce Ee-fu Noodles Recipe

For convenience, I use ready-to-eat baby abalones that can be eaten straight from the can to top the noodles.

Check out the step-by-step photos on the previous page.


  • 150g (3 bundles) dry ee-fu noodles (伊府面/Yi mein)
  • 1 tbsp cooking oil
  • 3 slices ginger julienned
  • 1/2 tbsp chopped garlic
  • 150g button mushroom cleaned with damp paper towel & sliced thinly
  • 150g yellow chives (韭黃/gau wang) cut to 5 cm (2 inch) lengths
  • 1 tbsp Chinese wine (Hua Tiao/Shao Xing)
  • 1 tbsp chicken stock
  • 2 heaped tbsp XO sauce
  • 1-2 can mini baby abalones drained; see cooking note
  • some of the cut chilli from the canned abalones optional
  • chopped spring onion to garnish

(A) Sauce

  • 150 ml chicken stock see cooking note below
  • 2 spoons of sauce from baby abalone optional; see note
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 3 dashes white pepper powder
  • 1 tbsp Chinese wine


  • 1 tbsp drained cut chilli from the abalone can optional
  • 1 tbsp chopped spring onions and/or coriander


  1. Blanch ee-fu noodles. Bring a pot of water to boil. Add ee-fu noodles and cook them in the 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. Run the noodles under cold tap water through a colander to cool. Set aside.
  2. Cook mushrooms. Heat oil a large frying pan or wokpan. Add ginger and garlic ; cook briskly until aromatic. Add button mushrooms and cook until they start to soften.
  3. Add yellow chives, Chinese wine and chicken stock. Stir fry briskly until they just start to soften.
  4. Add prepared ee-fu noodles and distribute the XO sauce over the noodles. Add sauce (A). Coat the noodles evenly in the sauce, then cover with lid and simmer until most of the sauce is reduced, about 3 minutes.
  5. To serve, arrange baby abalones over the noodles. Garnish with red chilli & spring onions.

Cooking Note(s):

  1. Contains affliate links: I’m using the Lee Kum Kee’s XO sauce, you can also use the hot version for a mildly spicy version. As for the baby abalones, I am using Flying Wheel spicy baby abalones.
  2. I’m using a rich chicken stock (Heinz or Swanston chicken broth in tetra-pak) for this recipe. As various brands of chicken broth differs in saltiness & richness, do adjust the light soy sauce to taste accordingly.
  3. Instead of button mushrooms, you can substitute with hon shimeji, fresh straw mushrooms, sliced shiitake/king oyster mushrooms.
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2 comments on “XO Sauce Ee-fu Noodles”

  1. I love XO sauce and I am drooling over those baby abalones. The noodle must have tasted really flavourful and yummy.

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