AT A GLANCE
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.
|01||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.|
|02||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.|
|03||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.|
Note The best XO sauces in Chinese grocers tend to be in jars. Look for these or use our XO sauce recipe to make your own.