Photo by Lagoon Dining
Make Rolled Noodles with XO Sauce with Lagoon Dining
By Co-lab Pantry
Lagoon Dining, if you haven't yet tried one of their recipes, you really should. Simple and packed with flavour, the people at Lagoon show us how it goes down. Our latest go-to for lunch and dinner, making the perfect side dish too.
ROLLED RICE NOODLES WITH XO SAUCE:
- 200g Rolled rice noodles
- 1 tbs Vegetable oil
- 50g Brown onion
- 2 pc Spring onion
- 1 pc Long red chilli
- 1 Garlic clove
- 50g Bean sprouts
- 1tbs XO sauce
- 1 tbs Shaoxing wine
- 2 tbs Oyster sauce 2 tbs
- Half tsp Salt
- Half tsp Sugar
- Half tsp Ground white pepper
- 1 tsp Sesame oil
- 1 tsp Roast sesame seeds
Slice the rolled rice noodle into even lengths, approximately 3 cm each.
Prepare your vegetables. Cut the onion into thick slices, cut the spring onion into lengths about 3 cm each, finely slice the long red chilli and the garlic, wash and drain the bean sprouts.
Place noodles on a low/medium heat non-stick pan with a tablespoon of vegetable oil and fry on each side until golden. Remove from pan.
Wipe the pan out and add a few drops more vegetable oil. Place on a medium heat and add the onion and spring onion. Stir fry briefly before adding the garlic and chilli and fry for a moment.
Add the XO sauce and mix to break up, increase the heat and add the shaoxing wine.
Once the wine has incorporated, add the noodles and stir fry briefly. Add all the seasoning ingredients and toss thoroughly.
Once everything is dispersed evenly, add the bean sprouts and stir fry briefly. Check the seasoning, if you think it needs a little more sugar or oyster sauce, don’t hold back.
Place in serving bowl and sprinkle with sesame seeds.
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