XO Noodles with Prawns
A delicious and authentic noodles and dumplings recipe for XO Noodles with Prawns, prepared with traditional seasonings and techniques.
Ingredients
- • 12 oz (340 g) prawns (, peeled and deveined)
- • 1/2 teaspoon Shaoxing wine ((or dry sherry))
- • 1/4 teaspoon salt
- • 1/8 teaspoon ground white pepper
- • 1/2 teaspoon cornflour
- • 2 tablespoons XO sauce
- • 1 tablespoon dark soy sauce
- • 2 teaspoons light soy sauce
- • 1/8 teaspoon ground white pepper
- • 8 oz (225 g) fresh Hong Kong Pan Fry noodles ((or thin egg noodles))
- • 2 tablespoons vegetable oil
- • 2 cloves garlic (, sliced)
- • 4 yu choy (or baby bok choy) (, greens and stems separated and sliced on the bias)
- • 1 carrot (, thinly sliced to strips)
Preparation Steps
Combine the prawns and the marinade ingredients in a medium-sized bowl. Stir to mix well. Set aside for 10 minutes.
Mix the sauce ingredients together in a small bowl and set aside.
In a large nonstick frying pan bring an inch of water to a boil over medium-high heat. Add the noodles and cook for 30 seconds (or according to the packaging). Drain and rinse the noodles with cold water to stop cooking. Add a drizzle of oil, toss, and set aside.
In the same pan, add 1 tablespoon of oil and heat over medium-high heat. Once the oil is hot, add the garlic. Cook until the garlic is fragrant, 30 seconds or so.
Add the prawns and brown both sides, about 1 minute per side, or until the prawns curl up. Transfer the prawns to a large plate and set aside.
Add the yu choy stems and carrots. Let everything cook without stirring for 30 seconds, then stir and cook for another minute.
Add the noodles and yu choy greens to the pan along with another tablespoon of oil. Toss the noodles with a pair of tongs to incorporate all the ingredients, 1 to 2 minutes.
Pour in the sauce and add back the cooked prawns. Stir and toss to coat everything evenly. The veggies should be tender but still a bit crunchy. Carefully taste the noodles and cook for another minute if needed. You can adjust the seasoning by adding a bit more XO sauce.
Transfer everything to serving plates. Serve hot as a main dish or a side dish.