Clams With Asian Noodles
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1tablespoon fermented black beans
- 2tablespoons peanut oil
- 3cloves garlic, chopped
- 1tablespoon minced fresh ginger
- 1teaspoon minced fresh hot green chili pepper
- 36littleneck clams, scrubbed
- 1½cups salt-free chicken stock
- ¼cup rice wine
- 2tablespoons sesame oil
- 12ounces Japanese soba (buckwheat noodles)
- 1tablespoon chopped scallions
- 1tablespoon chopped coriander leaves
Nutritional analysis per serving (4 servings)
583 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 74 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 35 grams protein; 1749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the black beans in several changes of water to remove excess salt. Pat them dry, then lightly crush them. Set them aside.
- Step 2
Heat the peanut oil in a wok or a heavy casserole. Add the garlic, ginger and chili pepper and saute about a minute. Add the clams and stir.
- Step 3
Add the chicken stock and rice wine, stir, then cover the pot and cook over medium heat until the clams have opened. Allow the clams to simmer in the broth another six minutes. Taste the broth. If it is too salty, add a little water or unseasoned chicken stock. Remove the pot from the heat.
- Step 4
While the clams are cooking, bring a large pot of water to a boil, add the noodles and cook them about five minutes. Drain the noodles and place them in a warm serving dish. Toss them with the sesame oil.
- Step 5
Reheat the clams, still in their shells, in their broth then pour the contents of the pot over the noodles. Sprinkle with scallions and coriander and serve
Private Notes