XO pipis with noodles
serves
6
If you're over the standard stir-fry, this super-easy XO pipi and noodle recipe will hit the spot. The sweet notes from the pipis marry perfectly with the rich taste of the XO sauce in a hot frying pan, with long green shallots offering a refreshing flavour. Add in some chewy thin egg noodles to complete the dish and you've got yourself a delicious, vibrant seafood dish, perfect for a cruisy weekend afternoon.
Ingredients (7)
- 1kg live pipis
- 1/2 x 340g packet thin egg noodles
- 1 tbs vegetable oil
- 150g XO sauce (see note)
- 2 long green shallots, shredded
- 1/2 cup coriander leaves
- Finely chopped long red chilli, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Soak pipis in cold salted water for 30 minutes to purge any impurities. Drain, rinse under cold running water, then drain again.
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2.Cook noodles in a large saucepan of boiling water according to packet instructions. Drain then transfer to a large serving plate with half the oil. Toss to coat and cover to keep warm.
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3.Meanwhile, heat a large frypan over high heat until hot. Add remaining oil, XO sauce and pipis. Stir-fry for 3 minutes until pipis open and release some juices (discard any that do not open). Stir through half the shallot and coriander, then pour pipis and sauce over noodles.
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4.Serve immediately, sprinkled with remaining shallot and coriander, with chopped chilli alongside.
Recipe Notes
Find XO sauce at Asian grocers and some supermarkets.
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