This is the slurp-and-sip pairing of your dreams.
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If you’re looking for something to sip while you get stuck into the prep, then we’ve got you covered. If bubbles are your thing, you’ll love Saint-Hilaire’s Blanquette de Limoux Brut from France’s Languedoc-Roussillon region – quality French sparkling without Champagne’s price tag. Expect notes of peach, pear and green apple, and a creaminess to round it out. And when it comes to pairing the fizz with the noods, Scott says the sparkling will cut through the richness of the sauce.
Prefer a chardy? No worries, we’re pouring Oakridge’s Over the Shoulder Chardonnay. It’s crisp with notes of apple, citrus and nectarine and will cleanse your palate between mouthfuls. And if red is more your speed, we've included some of our favourite food-friendly wines at the bottom of this page. Plus, if you’re a My Dan’s member, right now these wines all come in at under $25 (and if you’re not already a member, it’s free to join).
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Ingredients: XO sauce (makes about 800g)
25g dried shrimp, soaked, 25mL liquid reserved 50g dried scallops, soaked, 25mL liquid reserved 250mL cooking oil 50g garlic, finely diced (about 5 cloves) 30g red chilli, finely diced (about 2-3) 2 tbsp shallots, finely diced 40g pancetta, finely diced (about 2-3 thick slices) 1½ tbsp tomato paste 1 tsp cumin, toasted and ground 1 tbsp chilli flakes 50mL shaoxing wine ¼ cup oyster sauce
Ingredients: XO noodles
250g egg noodles, blanched 20mL cooking oil 100mL chicken stock 100g XO sauce 10g cornflour 20mL water
Ingredients: garnish
5g dried shrimp (about 1½ tsp), blitzed in the food processor until a prawn floss 3 stalks spring onion, sliced 4 tbsp chives, chopped
Method: XO sauce
Pulse soaked and strained shrimp and scallops separately until both are a coarse texture Heat oil, cook garlic, chilli, and shallots until fragrant Add pancetta and shrimp, cook low and slow until lightly caramelised and reduced Add tomato paste, cumin and chilli flakes, and cook until slightly darkened Add scallops, cook gently until lightly golden Deglaze with shaoxing wine and reduce Add the reserved seafood soaking liquid, and cook until absorbed and the oil separates Finish with oyster sauce and adjust seasoning if needed
Method: XO noodles
Blanch noodles for 15-20 seconds, drain, lightly oil and set aside Simmer stock and XO base in a pot Mix the cornflour and water together to make a slurry, then add it to the stock and XO to lightly thicken In a wok, heat the remaining oil and add the noodles, then pour over the sauce and toss over medium heat until coated and heated through Finish with spring onion, adding a little water if needed Plate and top with the prawn floss and chives
Scott’s top tips
Scott says “XO is everything”, so take the time to prepare your XO base properly (read: don’t cut corners). “It should be rich, slightly sticky and deeply savoury. Don’t rush the oil stage – this is where the flavour builds. If you’re not familiar with dried prawns or scallops, you should be able to find these in specialist Asian grocers. When it comes to the heat of the dish, Scott says it's not about spice, it's about umami. "The dried seafood, aromatics and fat need to feel rounded, not aggressive." When it comes to the actual heat, Scott says the wok needs to be super hot. "The noodles should hit a hot wok so they pick up a bit of char and 'wok hei' (breath of the wok) – that slight smokiness is key." Scott says the key to this dish is soft noodles, a crunchy garnish and a silky sauce. And a final PSA from Scott, the XO already carries salt, so don't over do it and be sure to taste it before adjusting. Scott says you can always thin it out with chicken stock.
