60g dried scallops

60g dried shrimp

1/4 cup Shaoxing wine

1 cup vegetable oil

80g Thick-Cut D’Orsogna Rasher Smoked Bacon, cubed

6 cloves garlic

6 red shallot

2 tbsp red chilli flakes

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp brown sugar

2 packets instant noodles

100g bokchoy

1 stalk green onion chopped

1 tbsp soy sauce

1/2 tbsp dark soy

1 tsp sugar

1/4 tsp white pepper 

1 tbsp pickled jalapeno

1 tbsp soy sauce 

Soak dried scallops and dried shrimp in hot water separately for 15-20 minutes. Drain and set aside. Reserving the soaking water.

Finely chop garlic, shallot, dried shrimp and dried scallops individually.

In a pan, heat the oil over medium-low heat and add the bacon, rendering the fats for approximately 5 minutes.

Add in dried scallops and cook for another 3-4 minutes. Then add in dried shrimp and cook for 5 minutes.

When it turns light brown, add in chopped shallot and chopped garlic until it turns a light golden brown.

Add in 1/2 cup of soaking liquid, soy sauce, oyster sauce, chilli flakes and brown sugar.

Cook while stirring until most of the liquid evaporates and turns jammy

Let cool completely and reserve in a jar.

In a pot, bring water to boil and cook instant noodles for 2 minutes. Add in bokchoy and cook for another minute. Drain and place in a mixing bowl.

Add 1 -2 tbsp XO sauce, soy sauce, dark soy, sugar and white pepper into the mixing bowl. Toss to combine, make sure to coat each strand of noodles evenly.

Sprinkle on green onions and serve noodles with dipping sauce.