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Springy noodles are stir-fried with luxurious XO sauce made from dried shrimp, scallops, and chili. This umami-bomb of a dish is protein-enhanced and adds a gourmet family touch to simple noodles.
Soak the dried shrimp and dried scallops in hot water for 15 minutes, then drain and finely chop for maximum flavor infusion.
Bring a large pot of water to boil, add egg noodles, and cook just until springy—about 2 minutes—then drain thoroughly and toss with 1 tsp sesame oil to prevent sticking.
Heat vegetable oil in a wok over medium-high heat; add chopped dried shrimp and scallops. Stir-fry for 1 minute until fragrant and lightly golden, careful not to burn.
Add sliced carrot, scallions (cut into 2-inch pieces), and bean sprouts. Stir-fry over high heat for 1 minute, maintaining high heat to keep vegetables crisp.
Add cooked noodles to the wok, pour in XO sauce, soy sauce, oyster sauce, and sugar. Toss rapidly using two spatulas over high heat for 2 minutes until noodles are evenly coated and glossy.
Check seasoning; adjust with a dash more soy sauce if needed. Serve immediately while hot, ensuring the noodles remain springy and vegetables retain their crunch.
