Instructions: Stir the XO sauce, green onion, soy sauce, garlic and sugar together in a small bowl until the sugar is dissolved.

For the Dish: Pour enough warm water over the bean thread noodles in a large bowl to cover them completely. Soak until softened, about 10 minutes. Drain the noodles, lay them out on a cutting board and cut them in half crosswise.

Using an oyster knife, shuck the oysters, removing the meat from the shells and setting them aside on a plate as you go. Discard the flat half of each shell. Line a Chinese steaming basket with lettuce. Nestle the reserved cupped half of each shell in the lettuce so it wont tip over during steaming.

Divide the noodles among the 6 oyster shells. Top each bed of noodles with an oyster, then spoon about 2 teaspoons of sauce over each oyster.

Prepare a wok for steaming. Set the steaming basket into the wok, cover the wok, and steam over high heat until the oysters are cooked through, 6 to 8 minutes. Serve the oysters hot, directly from the steamer basket.

This recipe yields 2 servings.

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