Noodles with Clams and Black Bean Sauce Recipe


Main Ingredient


 Salted fermented black beans4 Tablespoon, rinsed
 Garlic2 Clove (10 gm), minced
 Peanut oil1 Tablespoon
 Soy sauce1 Tablespoon
 Dry sherry1 Tablespoon
 Sugar1 Teaspoon
 Chicken broth2 Cup (32 tbs)
 Minced ginger1 Teaspoon
 Chicken broth4 Tablespoon
 Cornstarch3 Tablespoon
 Canned whole baby clams10 Ounce, drained (Save Broth For Other Uses, 1 Can)
 Vermicelli1 Pound, cooked al dente, drained

Nutrition Facts

Serving size: Complete recipe

Calories 2604 Calories from Fat 317

% Daily Value*

Total Fat 35 g53.3%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 189.9 mg

Sodium 4385.6 mg182.7%

Total Carbohydrates 414 g138%

Dietary Fiber 16.8 g67.3%

Sugars 35.8 g

Protein 133 g265.2%

Vitamin A 34.2% Vitamin C 110.1%

Calcium 28.4% Iron 488.8%

*Based on a 2000 Calorie diet


With a pestle and mortar (or a food processor) make a smooth paste of the black beans and garlic.
In a wok or a deep saucepan, over medium heat, heat the peanut oil and stir-fry the beans-garlic mixture for 40 seconds.
Blend the soy sauce, sherry, and sugar mixture into the bean mixture, and stir-fry for 40 seconds.
Stir in the chicken broth and ginger.
Bring to a boil.
Blend in the chicken broth and cornstarch mixture, stirring until the liquid has thickened.
Stir in the baby clams.
Heat for 30 seconds.
Spoon over the hot vermicelli, and toss well to blend.