XO Sauce Ee-fu Noodles

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!

Print

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.

Serves: 3-4

Prep Time: 8 mins

Cook Time: 12 mins

Ingredients:

• 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

Garnishes

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

Directions:

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.

Ingredients Used: baby abalone • button mushroom • chicken stock • Chinese wine • ee-fu noodles • garlic • ginger • soy sauce (dark) • soy sauce (light) • spring onion • white pepper powder • yellow chives