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Kevin Godbee ha publicado una actualización
XO Noodles with Pork. This was packed with flavor.
XO sauce was developed in the 1980s in Hong Kong. The name XO Sauce comes from XO (extra-old) Cognac, though the sauce contains no cognac at all. XO Cognac–a popular liquor in Hong Kong–shortened to just XO was used to denote luxury and prestige, particularly in reference to the expensive ingredients. It’s made from chopped, dried seafood–scallops, shrimp, and fish–as well as chilies, onions, and garlic. It’s an umami-bomb.
This dish is usually made with wheat noodles, but I used rice noodles.
Mercedes Delgado de Miguel, pierina minutillo y3 más6 Comentarios-
Me encanta tu plato. Está lleno de historia, color y sabor.
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@cecu6669hotmail-com Gracias, Antonio!
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Level:
Stagier
That looks insanely good 😍 Love the twist of using rice noodles. Lighter but still soaking up all that rich flavor.
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@lanamihajlovic Thank you, Lana!
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Kevin, this sounds like a flavor explosion! XO sauce is such a powerhouse—those dried scallops and shrimp bring that deep, savory punch that just clings to every strand of noodle. Love that you went with rice noodles too; they soak up sauce beautifully and add that silky texture. Total comfort food with a luxury twist. I bet the wok was singing!
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@judyrusselllive-com-au Thanks, Judy!
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