Recipes

Spicy smoked speck & chilli noodles

By Chef Louis Tikaram

Share

Ingredients

Base

  • 250g diced smoked speck
  • 250g large red chilies halved & de-seeded
  • 40g ginger
  • 60g garlic
  • 100g dried scallop (conpoy)
  • 50g dried shrimp
  • 250ml Shaoxing cooking wine
  • 300ml canola oil
  • 15g fermented black bean

Sauce

  • 2000ml aromatic stock
  • 15g sugar
  • 15g table salt
  • 200g Mega chef oyster sauce
  • 100g corn starch mixed with 50ml of water

To finish the dish

  • 120g fresh thin egg noodles
  • 30g green shallot rings

Method

  1. 1.
    Soak the dried and dried shrimp separate in shaoxing for 24hrs.
  2. 2.
    Steam the scallops in a small bowl for 15 minutes.
  3. 3.
    Let the scallops cool before shredding them into fine strands and set aside. Pound the shrimp in a mortar and pestle till they are broken down slightly.
  4. 4.
    Deseed the red chilies and rough chop along with the garlic & ginger, keep the peels and offcuts for the aromatic stock.
  5. 5.
    Dice the smoked speck to a similar size of the vegetables and save the off cuts for the stock.
  6. 6.
    Boil the 2000mls of water with all the vegetable & speck offcuts and set aside to infuse.
  7. 7.
    Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.
  8. 8.
    Cook for 1 hour on a low simmer stirring occasionally, the sauce should be a beautiful deep red colour and very aromatic.
  9. 9.
    While the sauce is cooking, cut the green part only of the green shallots to create rounds and set aside, add the off-cuts and roots to the aromatic vegetable stock.
  10. 10.
    Strain the aromatic stock, when the sauce is ready (after 1 hour) add the stock straight to the pork base and bring to the boil.
  11. 11.
    Add the sugar, salt and oyster sauce to the pot and simmer.
  12. 12.
    Make a slurry with the corn starch and water then add it to the pot on a rolling boil stirring constantly till the xo thickens and is a glossy consistency.
  13. 13.
    Boil a pot of water to cook the egg noodles.
  14. 14.
    When the water is boiling add the noodles to the boiling water and cook for 1 min till the noodles are just cooked, strain and serve into a medium sized bowl.
  15. 15.
    Add half the green shallot rings and keep stirring.
  16. 16.
    Spoon the sauce over the noodles with a generous amount of sauce.
  17. 17.
    Sprinkle the remainder of the green shallot rings all over the dish and serve immediately.