Abalone with Noodles and XO Sauce
Adapted from the recipe by Analiese Gregory (photo credit). XO sauce, butter, and garlic bring rich umami depth to this noodle dish, while bok choy and lemon keep it fresh.
Serves: 3-4 | Cooking time: 30 minutes
Ingredients
- 1 Large Eyrewoolf Greenlip or Blacklip abalone
- 400g fresh egg noodles, or pasta of your choice
- 100g butter
- 3 garlic cloves, minced
- 4 bok choy, quartered
- 80g XO sauce
- 60g spring onions, finely chopped
- Juice of 1 lemon
- Crispy fried shallots, chilli flakes, and fresh herbs to garnish
Method
- Bring a pot of salted water to the boil, cook noodles and set aside to drain.
- Meanwhile prepare the abalone by removing the frilly edges and mouth. Thinly slice the foot of the abalone to expose the white meat. Rinse under cold water. Excluding the hard frilly mantle and dark edges improves tenderness and presentation.
- In a large sauté pan, melt half the butter, add garlic, and cook gently.
- Add sliced abalone, toss in the pan for 20-30 seconds, or until abalone just starts to curl. Working quickly add bok choy, XO sauce, and remaining butter, stirring until bok choy wilts.
- Turn off the heat and toss through the noodles, spring onions, and lemon juice. Add water if needed for a looser sauce.
- Garnish with crispy shallots, dried chilli flakes or fresh herbs if desired.
