Kneaded Noodles with Scallops, Clams, Ham and XO Sauce

On Saturday, March 9th, 2013


  • 600 gm clams, soaked in cold water to remove grit, drained
  • 2 tbsp peanut oil
  • 10 gm (2cm piece) ginger, cut into julienne
  • 1 garlic clove, finely chopped
  • 24 scallops with roe
  • 4 prosciutto slices, torn into bite-sized pieces
  • 1½ tbsp XO sauce (see note)
  • 100 gm snow pea tendrils and leaves, plus extra to serve
  • 1 tbsp Shaoxing wine, or to taste
  • 2 tsp soy sauce, or to taste
  • To serve: bean sprouts, trimmed

Kneaded noodles

  • 200 gm “00″ flour
  • 100 gm tapioca flour
  • 1 tbsp peanut oil

Preparation method

Serves 4

Prep time 40 mins, cook 15 mins (plus cooling)

Noodles are made five different ways in China: pulled, cut, extruded, peeled or kneaded. For the kneaded method, small amounts of dough are spindled into small noodles; these noodles may be time-consuming to make, but they are well worth it. The texture is velvety and light, similar to that of fresh udon.

For kneaded noodles, combine flours, half the oil and a pinch of salt in a heatproof bowl and set aside. Bring 275ml water to the boil in a saucepan and add flour mixture, then beat with a wooden spoon until smooth and combined. Cover with a damp tea towel, cool slightly (5 minutes), then transfer to a work surface and knead until a smooth and elastic dough forms (5 minutes). Pinch off thumbnail-sized pieces of dough and roll with your hands into approximately 7cm-long noodles, and place on a lightly floured tray. Meanwhile, bring a saucepan of salted water to the boil. Cook noodles until just tender (3-5 minutes), then drain, refresh under cold running water, and transfer to a bowl, stir through remaining oil to prevent sticking, set aside.

Bring 125ml water to the boil in a large saucepan. Add clams and cook, shaking pan occasionally, until clams open (2-4 minutes). Drain (discard liquid) and set aside.

Heat half the oil in a large wok over high heat, add ginger and garlic and sauté until fragrant (20-30 seconds). Add scallops and prosciutto and sauté until just browned (1-2 minutes), remove from wok and set aside. Heat remaining oil in wok over high heat, add XO sauce and snow pea leaves and stir-fry until starting to wilt (20-30 seconds). Add Shaoxing wine and soy sauce, scallop mixture, reserved clams and noodles, and toss until warmed through (1-2 minutes). Serve topped with extra snow pea leaves and bean sprouts.

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