Fried Vermicelli with XO Sauce

This is simple fried vermicelli with XO sauce. XO sauce is a spicy seafood sauce. It was developed in the 1980’s in Hong Kong for Cantonese cuisine. This sauce is made from dry scallop, dried shrimp, ham, shallots, garlic, dried chili etc. XO sauce is used as a condiment on the side of main dishes or used in cooking to enhance the flavor. I made some XO sauce the other day and used it to fry vermicelli. XO sauce can be found at most Asian grocery stores shelves. If any of you like the recipe for the XO sauce do let me know and I will post it here.

Ingredients:

2 pieces of dry vermicelli/bee hoon – soak in warm water until soft
1 piece chicken breast – sliced thinly and marinate with a bit of soy sauce and pepper
2 cups of Napa cabbage or any veggie of your choice
1 small carrot – julienned
A small onion – slice thinly
2 eggs
3 cloves of garlic
4 tbsp of XO sauce
3 tbsp soy sauce
1 tsp sugar
Salt and pepper to taste
Some green onions for garnish

1. Heat up a wok with a tbsp of oil. Scramble the eggs and remove and set it aside. In the same wok, add in some oil. Stir fry onion and garlic until fragrant and lightly brown.
2. Add in chicken and stir fry until the chicken changes color. Add in the carrot and napa cabbage. Stir fry for a minute.
3. Add in the XO sauce, soy sauce, sugar, salt and pepper. Stir well; add in vermicelli stir until well combined. If it gets too dry, drizzle in some water. Mix well, add in the scramble eggs and continues to stir fry for a few minutes.
4. Dish out and garnish with some green onions. Serve warm.