Fable XO Noodle

Luxurious traditional cantonese with a twist

They’re just two little letters, often denoting a hug and a kiss at the end of a birthday card, but XO is actually named after XO cognac – where those letters stand for “extra old”. No matter the origin, it’s delicious and has become a cult favourite condiment on restaurant menus and woks around the world. ⁣

With the history lesson over, we wanted to share that we’ve been working hard in the Fable kitchen trialing new recipes and taste-testing (lots of taste-testing) to bring you next level dishes to create with your Fable.

12 Jun, 2020 | Recipes | 5 comments

Cook time: 30 mins
Serves: 2 People

This recipe will generously feed two people, yielding enough ‘FABLE XO’ for you to reserve half for another occasion. If cooking for 4-5 people, just double up on the noodles. 


  • 250g Fable, shredded and chopped/minced
  • 300g shallots, peeled and roughly chopped
  • 5 garlic cloves, peeled and minced
  • 2 tsp chilli flakes, though adjust according to desired spice level
  • 130ml rice bran oil (or other high smoking point oil like canola or peanut oil)
  • 3 tbsp tamari or soy sauce
  • 1½ tsp brown sugar
  • 3 tbsp cognac or brandy
  • 2 tsp of rice vinegar
  • 1 tsp sesame oil
  • 1½ tsp Chinese five spice
  • ½ tsp salt
  • 200g noodles, wheat noodles – thin or flat, whatever makes you happy 

Optional extras

  • Asian greens such as bok choi
  • Coriander and spring onion, finely for garnish
  • Chilli oil


  1. Blitz the shallots in a food processor and set aside.
  2. Shred the Fable with your hands and then chop to get a mince-like texture.
  3. Heat the oil in a large saucepan over a medium heat. When hot, add the shallots and cook for 20 minutes, stirring frequently, until the shallots are caramelised and light brown.
  4. Add the minced garlic, chilli flakes and Fable and cook for 10 minutes.
  5. Add the soy, sugar, cognac, spice, salt, vinegar and sesame oil and cook for a few more minutes. Taste and adjust seasoning if you need. Transfer the Fable XO mixture into a bowl, reserving about a quarter in the pan.
  6. Cook the noodles according to the packet instructions, rinse in cold water, then transfer to the saucepan with the Fable XO and mix through. Portion the noodles into bowls and top with more XO Fable. Garnish with coriander and spring onion and drizzle with a bit of a chilli oil, if you like it extra spicey! Serve with lightly steamed Asian greens, like bok choi or pak choi.
    Remaining Fable XO can be kept in an airtight container in the fridge for a week.


  1. Nikki

    I made this for dinner last week and it was divineeeeee. So quick, easy & flavoursome! My only tip is to pop the fable meat into the food processor for a couple of pulses to cut it, instead of shredding with your hands (I found it easier). Do this before you do the shallots as it’s easier to clean 🙂 Definitely adding this receipe to the repertoire!

    • Fable

      Hi Nikki, We’re so stocked to hear you enjoyed it so much! We’re looking forward to post many more recipes for you in the future too. Stay tuned!

  2. Sue

    I am not a vegan, but am vegetarian and always looking for alternatives. A gorgeous friend recommended fable. Omg you have blown my mind. Cooked a Korean BBQ Fable beef bowl. My dinner guest was equally blown away. From the first bite we couldn’t stop. Absolutely awesome can’t wait till I cook my next recipe. Highly recommend to my friends. Anything to stop people eating beautiful animals. Thank you so much. Sue

  3. Meg

    Made this last night and it was great.
    Thanks for the tip Nikki for using the processor for the Fable – looked exactly like mince.

    • Fable

      Awesome! So glad to hear you liked it!


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