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Methods

• Soak dried scallops and dried shrimp in hot water separately for 15-20 minutes. Drain and set aside. Reserving the soaking water.
• Finely chop garlic, shallot, dried shrimp and dried scallops individually.
• In a pan, heat the oil over medium-low heat and add the bacon, rendering the fats for approximately 5 minutes.
• Add in dried scallops and cook for another 3-4 minutes. Then add in dried shrimp and cook for 5 minutes.
• When it turns light brown, add in chopped shallot and chopped garlic until it turns a light golden brown.
• Add in 1/2 cup of soaking liquid, soy sauce, oyster sauce, chilli flakes and brown sugar.
• Cook while stirring until most of the liquid evaporates and turns jammy
• Let cool completely and reserve in a jar.
• In a pot, bring water to boil and cook instant noodles for 2 minutes. Add in bokchoy and cook for another minute. Drain and place in a mixing bowl.
• Add 1 -2 tbsp XO sauce, soy sauce, dark soy, sugar and white pepper into the mixing bowl. Toss to combine, make sure to coat each strand of noodles evenly.
• Sprinkle on green onions and serve noodles with dipping sauce.