This is a truly amazing dish of Chinese noodles, scallops and the amazing XO Sauce. We love it, and we think you will as well!
It is helpful to have a wok and wok spatula to prepare this sauce, although you could make this in a large sauté pan.
¼ cup plus 2 tablespoons XO sauce (for the recipe for this sauce, please click here)
2 tablespoons of Shaoxing Wine (Mirin wine can be used as a substitute)
2 tablespoons of Oyster Sauce
1 Tablespoon of Soy Sauce
2 tablespoons of Canola Oil
1 small White Onion, finely chopped
2 cloves of Garlic, minced
1 cup of White Mushrooms, sliced
1 cup of Bean Sprouts, coarsely chopped
2 Green Onions, finely chopped
4 large Scallops
1 teaspoon of Corn Starch
½ teaspoon of Salt
6 ounces of Chinese noodles, it is recommended to use LoMein noodles in this dish
½ tablespoon of Toasted Sesame Oil
In a bowl, mix the ¼ cup XO sauce, the Shaoxing Wine, the oyster sauce, and the soy sauce. Set it aside. Prepare the noodles as directed on the package. (If you use LoMein Noodles, the noodles were boiled for a few minutes, but some noodles only require to be soaked in water.) It is important to follow the directions on the noodle container for the noodles you choose to serve with this dish. If you use the LoMein noodles, once boiled, drain them in a colander, and then rinse them with cold water. Toss the noodles in a bowl with the sesame oil to make sure that they do not stick together and then set aside. Mix the cornstarch as well as the salt, and then coat the scallops in this mixture. Heat 1 tablespoon of canola oil in the wok on high heat, and when it is hot, add the four scallops. Cook on the first side until nicely browned (for about 3 minutes), and then turn the scallops over and cook for about another 1-1½ minutes. Remove the scallops, and then add the rest of the canola oil, and make sure that the wok is very hot. Once the oil is hot, add the onions and garlic to the wok and cook for about 2 to 3 minutes, using your wok spatula to move the vegetables continuously around the wok to keep them from sticking and/or burning. Add the mushrooms to the wok and cook for another 2 or 3 minutes, again using your wok spatula to move the vegetables around the wok. Then add the noodles, bean sprouts and sauce, and use your wok spatula to mix all the ingredients. Make sure that everything is coated with the sauce and cook for another 2 minutes. Add the green onions, stir it for a minute, and then remove it from the wok and put it into a serving dish. Add the scallops and the remaining 2 tablespoons of XO Sauce on top, and serve.