Egg noodles with XO sauce and ginger scallion

By Eva Chin
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A lo mien-style dish for the whole family to enjoy!



  • ½ cup home made or store bought XO sauce
  • 2 tbs steamed fish soy sauce
  • 2 cup wonton egg noodles, blanched in boiling water
  • Blanched bok choy
  • 1/2 cup freshly cut ginger scallion


  1. Heat up xo sauce in a wok or sauté pan over medium-high heat until it starts to sizzle. 
  2. Add the steamed fish soy to the pan and turn it off.
  3. Arrange the freshly blanched noodles into a warm bowl with the blanched greens and the ginger scallion specifically spread on top of the noodles. 
  4. Pour the hot xo sauce over the noodles. 
  5. Serve as soon as you can while mixing the noodles up with the xo and ginger scallion! Enjoy! 

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