Clams & Harusame Noodles

Name: Clams & Harusame Noodles
Total time: 600 s
Yield: 2 Servings
Cuisine: British
Ingredients: 300 g Clams OR ‘Pippi’; 1 cup Salted Water *1 cup Water & 1 teaspoon Salt; 1 tablespoon Oil; 1 clove Garlic *finely chopped; *Note: Chilli can be added; 1/4 cup Sake (Rice Wine); 1 cup Chicken Stock OR Dashi Stock; 1 teaspoon grated Ginger; 1-2 teaspoons Soy Sauce *carefully alter the amount; 60-80 g Dry Harusame Noodles (Bean Thread Noodles); 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

When you cook Clams with Sake (Rice Wine), delicious soup is created in the pan. I don’t want to waste it. To enjoy all the delicious soup, I added Harusame Noodles (Bean Thread Noodles) with some extra Stock. This dish is yummy.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

2 Servings

300 gClams OR ‘Pippi’
1 cupSalted Water *1 cup Water & 1 teaspoon Salt
1 tablespoonOil
1 cloveGarlic *finely chopped
*Note: Chilli can be added
1/4 cupSake (Rice Wine)
1 cupChicken Stock OR Dashi Stock
1 teaspoongrated Ginger
1-2 teaspoonsSoy Sauce *carefully alter the amount
60-80 gDry Harusame Noodles (Bean Thread Noodles)
1Spring Onion *finely chopped

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Steps

10 minutes

1

Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
2

Clean the Clams with fresh water before you cook them.
3

Heat Oil and Garlic (and Chilli) in a frying pan over medium heat. When aromatic, add Clams and Sake (Rice Wine), cover with a lid, and cook until all Clams are open.
4

Add Chicken Stock (OR Dashi Stock) and Ginger, and bring to the boil. Taste the soup and season with Soy Sauce. Make a room and add Dry Harusame Noodles, and cook until Harusame are soft.
5

Sprinkle with finely chopped Spring Onion and serve immediately.