Rich, savoury XO sauce brings incredible depth to this vibrant noodle dish, perfectly balanced by sweet Goolwa PipiCo Fresh Pipis, crisp Chinese broccoli and fragrant aromatics. Quick to prepare and full of bold flavour, it’s an impressive meal that’s perfect for sharing.

  • Prep25 minutes
  • Cook15 minutes
  • Total40 minutes
  • Serves4

Ingredients

For the Stir-Fry

  • 1 kg Goolwa PipiCo Fresh Pipis
  • 1 bunch Chinese broccoli (gai lan), trimmed and cut into bite-sized pieces
  • 500 g Hokkien noodles
  • 2 tablespoons peanut oil
  • 3 red shallots, finely sliced
  • 3 garlic cloves, crushed
  • ¼ cup fresh ginger, finely chopped
  • ¼ cup XO sauce
  • ¼ cup Shaoxing wine
  • 1 tablespoon light soy sauce
  • ½ cup chicken stock
  • 1 teaspoon sugar
  • 1 long red chilli, sliced into rounds
  • 3 spring onions, finely sliced
  • ¼ cup coriander leaves

Method

  1. Bring a large saucepan of water to the boil. Add the Chinese broccoli and cook for 2 to 3 minutes until just tender. Drain immediately, refresh under cold water and set aside.
  2. Cook the Hokkien noodles according to the packet instructions. Drain and set aside.
  3. Place the Goolwa PipiCo Fresh Pipis into a large saucepan over high heat. Cover with a tight-fitting lid and cook for approximately 4 minutes, shaking the pan occasionally until the pipis have opened.
    Alternatively, steam the pipis in a bamboo steamer set over boiling water for 3 to 4 minutes, or until the shells have opened.
  4. Remove the pipis from the pan and reserve a splash of the natural cooking liquid.
  5. Heat the peanut oil in a wok over medium-high heat. Add the shallots, garlic and ginger and stir-fry for about 2 minutes until fragrant.
  6. Stir in the XO sauce, Shaoxing wine, soy sauce, chicken stock, sugar and a splash of the reserved natural cooking liquid or water if needed. Simmer for 3 to 4 minutes.
  7. Add the cooked pipis, Chinese broccoli, Hokkien noodles, chilli and spring onions. Toss gently until everything is evenly coated and heated through.
  8. Scatter over the coriander leaves and serve immediately.

Cook’s Tip: XO sauce is a rich Cantonese condiment made with dried seafood, chilli and aromatics. It delivers an intense savoury flavour, so a little goes a long way. Taste before adding extra salt, as the XO sauce and soy sauce already contribute plenty of seasoning.