In his Momofuku Cookbook, Dave Chang shared his ‘ginger and scallion sauce’, which he claims is a cheap, tasty, universal condiment that should be slathered across all sorts of noodles and rice. This scallion chilli sauce is a similar concept – I have used it with vegetables and meats, and just simply as a condiment. It’s good on anything, but the spice and saltiness really does go well with noodles.
The main thing that makes the sauce is a condiment called Ho-mei Crispy Prawn Chilli Sauce. It can be found at any Park n’Shop for less than HK$30 and is basically a cheap version of Hong Kong’s beloved XO sauce. You get the same umami hit from the seafood, and a stronger kick from the chilli. Buy one, store it at room temperature, it keeps forever and goes well with more things than it does not.
- 1 tbsp of Crispy Prawn Chilli Sauce
- 1 tbsp of Dark Soy Sauce
- 1 tbsp of Light Soy Sauce
- pinch of sugar
- 1 serving of noodles (goes particularly well with lo-mein noodles)
- Chopped Scallions for garnish
- Boil some water and cook noodles according to the instructions on the packet.
- As the noodle cooks, fry the Crispy Prawn Chilli Sauce in high heat with a teaspoon of oil until foaming and fragrant.
- Add the dark soy and light soy, and rapidly reduce down until sticky by constantly shaking the pan to give it a slightly smokier flavour.
- Add sugar according to tastes and toss in chopped scallions
- Drain noodles and toss them in the sauce, eat instantly