Broke Eats: Scallion Chilli Noodles

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



  1. Boil some water and cook noodles according to the instructions on the packet.
  2. As the noodle cooks, fry the Crispy Prawn Chilli Sauce in high heat with a teaspoon of oil until foaming and fragrant.
  3. 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.
  4. Add sugar according to tastes and toss in chopped scallions
  5. Drain noodles and toss them in the sauce, eat instantly