Clams and Noodle Stir Fry
Oh, my goodness… I thought I knew so much about Asian noodles. But after finishing my bowl of clams and noodle stir fry, I realized that there are so many avenues that I haven’t explored yet. Perhaps, next time, it’ll be mussels and noodle stir fry. For now, though, the recipe for this lovely noodle dish.
Ingredients
- 2 tablespoons cooking oil
- ¼ cup sliced scallions
- ½ teaspoon minced garlic
- ½ to 1 cup shucked clams (see notes after the recipe)
- salt
- pepper
- 2 teaspoons soy sauce
- 1 heaping teaspoon hoisin sauce
- 2 tablespoons oyster sauce
- fresh wide rice noodles for two blanched and drained (see notes after the recipe)
- 1 tablespoon chili oil
- 1 drizzle sesame seed oil
Instructions
- Heat the cooking oil in a wok or frying fan.
- Saute (medium heat, of course) the scallions and garlic until fragrant.
- Turn up the heat. Add the shucked clams. Sprinkle lightly with salt and pepper. Stir fry just until heated through.
- Pour in the soy sauce, hoisin sauce and oyster sauce. Toss.
- Add the noodles.
- Stir fry just until the noodles are heated through.
- Off the heat, drizzle in the chili oil and sesame seed oil.
- Toss a few more times before serving the clams hor fun. Garnish with more sliced scallions.
Notes
If you can get shucked clams, frozen or canned, you can cook this dish in under ten minutes. If you have to start with fresh clams, you’ll need to soak them for several hours to expel sand, parboil or steam them to make the shells open and then carefully remove the clam meat from the shells.
If you use dried rice noodles, you will need to soak them to soften before tossing with the clams and sauce.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
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