Lobster Noodles with XO Sauce (Mì Xào Tôm Hùm với Sốt XO)

Lobster Noodles with XO Sauce is a luxurious and celebratory dish that beautifully showcases the elegance of Cantonese cuisine. Traditionally served at banquets and festive occasions, this dish is a modern take on the classic Cantonese Lobster Yee Mein, which symbolizes longevity and prosperity. In this version, succulent lobster tails are chopped into bite-sized pieces and quickly stir-fried to preserve their natural sweetness and tender texture. The lobster is then tossed with springy MIKI noodles, which soak up every drop of the rich, savoury XO sauce.

XO sauce is the star of this recipe – a gourmet condiment from Hong Kong made with dried scallops, dried shrimp, cured ham, and a blend of aromatics. Its deep umami flavour and subtle heat elevate the dish, making every bite complex and satisfying. For this recipe, we use Lee Kum Kee XO sauce, which brings authentic restaurant-quality taste right into your kitchen.

The dish is finished with vibrant slices of jalapeño and fresh green onions, adding a pop of colour and a refreshing bite. The combination of red lobster, golden noodles, and green vegetables makes this dish as beautiful to look at as it is delicious to eat. The aroma is absolutely mouthwatering, with notes of garlic, ginger, and seafood filling the kitchen as you cook.

Whether you’re preparing it for a special celebration or simply want to treat yourself to something extraordinary, Lobster Noodles with XO Sauce is sure to impress. It’s a true feast for the senses – rich, aromatic, and bursting with flavour – perfect for sharing with family and friends.

Q&As on Lobster Noodles with XO Sauce

1. What is XO sauce?

XO sauce is a luxurious and flavourful condiment that originated in Hong Kong’s Cantonese cuisine in the 1980s. It’s made from a premium blend of dried seafood – most notably dried scallops (conpoy) and dried shrimp – combined with cured ham, garlic, shallots, chili, and oil. The ingredients are slowly simmered together, resulting in a rich, savoury, and slightly spicy sauce with a deep umami flavour and a hint of sweetness.

The name “XO” comes from the world of fine cognac, where “XO” stands for “extra old” and signifies high quality and prestige. Although there’s no cognac in the sauce itself, the creators wanted to evoke a sense of luxury and exclusivity, suggesting that this sauce is a gourmet, top-shelf ingredient. XO sauce quickly became popular in upscale Cantonese restaurants and is now widely used to elevate stir-fries, noodles, seafood, and even fried rice.

In this recipe, we use Lee Kum Kee XO sauce, which is known for its authentic taste and convenience, bringing restaurant-quality flavour right into your home kitchen.

2. Why is XO sauce so expensive?

XO sauce is considered a premium condiment, and its higher price reflects both the quality and rarity of its main ingredients. The sauce is made with generous amounts of dried seafood, especially dried scallops (conpoy) and dried shrimp, which are both labour-intensive to produce and costly to source. These ingredients are highly prized in Chinese cuisine for their deep umami flavour and rich aroma.

As mentioned, XO sauce also uses some premium ingredients that can be hard to find. For example, authentic XO sauce should be made with artisanal Jinhua ham from Zhejiang Province in China. However, due to import laws, this ham is almost impossible to find outside of Asia, making the sauce even more exclusive and expensive when made traditionally.

In addition to these specialty ingredients, XO sauce is slow-cooked with aromatics like garlic, shallots, and chili, all simmered in oil to develop its signature taste. The combination of high-quality, hard-to-source ingredients and the careful, time-consuming preparation process is what makes XO sauce more expensive than most other sauces. For many, the unique, luxurious flavour is well worth the price, especially for special dishes like Lobster Noodles.

3. I’ve noticed the traditional Cantonese Lobster Noodles use whole lobsters. Why is that?

Yes, that’s a very good observation! In traditional Cantonese cuisine, especially for special occasions, the whole lobster is used in Lobster Noodles. This is because Chinese people believe that serving and eating a whole animal is an auspicious sign – it symbolizes completeness, with a beginning (the head) and an end (the tail). This sense of wholeness is especially important during celebrations like Lunar New Year or weddings, as it represents good fortune and a prosperous, harmonious life. For convenience, in this recipe we use only the lobster tails, which are easier to handle and eat. However, for proper Chinese celebrations, it’s customary to use whole lobsters to honour tradition and bring good luck.

4. I don’t have MIKI noodles. Can I use other noodles?

Yes, absolutely! While this recipe calls for pre-cooked MIKI noodles for their convenience and springy texture, you can definitely substitute them with other types of noodles. The most traditional choice would be Yee Mein or E-Fu noodles, which are commonly used in Cantonese Lobster Noodles. However, you could also use other Asian-style noodles like udon, ramen, or even linguine. Just keep in mind that cooking times may vary depending on the type of noodle you choose. If you’re using dried noodles, make sure to cook them according to the package instructions before adding them to the sauce. The key is to use a noodle that will soak up the delicious XO sauce and complement the flavour of the lobster.

5. Is it better to use fresh, uncooked lobster (even frozen) for this dish?

Yes, using fresh, uncooked lobster – whether it’s live or frozen – is generally the best choice for this dish. Fresh lobster gives you the most tender, juicy texture and the sweetest flavour, which really shines in a recipe like Lobster Noodles with XO Sauce. Even if you use frozen uncooked lobster tails, you’ll get much better results than with pre-cooked or previously boiled lobster, which can sometimes turn out rubbery or dry when cooked again. If you’re using frozen lobster, just make sure to thaw it thoroughly in the fridge before preparing. This way, you’ll get that classic, succulent lobster experience that makes this dish so special.