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Clams and Noodle Stir Fry
Recipe by
Connie Veneracion
Sweet, salty and briny, this clams and noodle stir fry was cooked with Asian pantry staples including soy sauce, oyster sauce, hoisin sauce and chili oil. A delightful Asian fusion dish!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Main Course, Snack
Cuisine
Asian Fusion
Servings
2
people
Print Recipe
Ingredients
1x
2x
3x
2
tablespoons
cooking oil
¼
cup
sliced scallions
½
teaspoon
minced garlic
½ to 1
cup
shucked clams
salt
pepper
2
teaspoons
soy sauce
1
heaping teaspoon
hoisin sauce
2
tablespoons
oyster sauce
fresh wide rice noodles for two
blanched and drained
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 and 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, and toss a few more times.
Garnish with more sliced scallions before serving the clams and noodles stir fry.
Notes
Updated from a recipe originally published in July 17, 2016
Keyword
Clams, Rice noodles