MOQ: 1 Box (12 Pieces)
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.
Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil. Some other recipes also call for salted cured fish and diced onion.
Ready to serve instant noodles from Sau Tao.
The bowl contains the noodle block, a sachet of seasoning powder, a sachet of seasoning paste, and a fork!
To prepare, add boiling water to fill line and let steep for 4 minutes. Drain. Add in sachet contents. Stir and enjoy!
Shelf Life: 12 months
Net Weight: 100g per bowl