Sizzled Clams With Udon Noodles And Watercress Recipe
Summary
Ingredients
| Udon noodles | 7 Ounce, dried | |
| 1/4 cup plus 1 teaspoon canola oil | ||
| 2 dozen littleneck clams, scrubbed and rinsed | ||
| Ginger | 1 Tablespoon, finely chopped | |
| 1 medium garlic clove, very thinly sliced | ||
| 1 tablespoon very finely chopped flat-leaf parsley | ||
| 1 1/2 teaspoons Chinese black bean sauce | ||
| Sake | 1/4 Cup (16 tbs) | |
| Watercress | 1 Bunch (100gm) | |
| Oyster sauce | 1 1/2 Tablespoon | |
| Unsalted butter | 1 Tablespoon | |
| Scallion | 1 , thinly sliced | |
| Chile oil, for drizzling | ||
Directions
1. Bring a medium saucepan of water to a boil over high heat. Add the udon and boil until tender, about 5 minutes. Drain the udon, transfer to a bowl and toss with 1 teaspoon of the canola oil.
2. Meanwhile, heat a wok over high heat until very hot. Add 2 tablespoons of the canola oil: when it starts smoking, carefully slide in the clams. Cover the wok and cook the clams undisturbed for 2 minutes. Uncover the wok and add the chopped ginger, garlic and parsley and the Chinese black bean sauce; stir-fry for 2 minutes. Carefully pour in the sake, cover the wok and cook until the clams open, about 5 minutes longer. Discard any clams that do not open. Pour the clams and their cooking liquid into a large serving bowl.
3. Return the wok to high heat and add the remaining 2 tablespoons of canola oil. Add the watercress and stir-fry until crisp-tender, about 2 minutes. Add the drained udon, oyster sauce and butter and stir-fry until the udon are evenly coated with the sauce. Return the clams and any accumulated juices to the wok and stir-fry just until all the ingredients are heated through and well combined. Transfer the udon and clams to the large serving bowl, garnish with the sliced scallion and drizzle with chile oil.
2. Meanwhile, heat a wok over high heat until very hot. Add 2 tablespoons of the canola oil: when it starts smoking, carefully slide in the clams. Cover the wok and cook the clams undisturbed for 2 minutes. Uncover the wok and add the chopped ginger, garlic and parsley and the Chinese black bean sauce; stir-fry for 2 minutes. Carefully pour in the sake, cover the wok and cook until the clams open, about 5 minutes longer. Discard any clams that do not open. Pour the clams and their cooking liquid into a large serving bowl.
3. Return the wok to high heat and add the remaining 2 tablespoons of canola oil. Add the watercress and stir-fry until crisp-tender, about 2 minutes. Add the drained udon, oyster sauce and butter and stir-fry until the udon are evenly coated with the sauce. Return the clams and any accumulated juices to the wok and stir-fry just until all the ingredients are heated through and well combined. Transfer the udon and clams to the large serving bowl, garnish with the sliced scallion and drizzle with chile oil.
Chef
