Clams and Noodle Stir Fry
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!
Main Course, Snack
½ to 1
fresh wide rice noodles for two
blanched and drained
sesame seed oil
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.
Updated from a recipe originally published in July 17, 2016
Clams, Rice noodles