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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
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Snack
Cuisine Asian Fusion
Servings 2 people
Clams and Noodle Stir Fry


  • 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


  • Heat the cooking oil in a wok or frying fan.
  • Saute (medium heat, of course) the scallions and garlic until fragrant.
    Adding shucked clams to sauteed scallions and garlic
  • 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.
    Adding seasonings and fresh rice noodles to clams in wok
  • 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.
    Clams and Noodle Stir Fry in Wok
  • Garnish with more sliced scallions before serving the clams and noodles stir fry.


Updated from a recipe originally published in July 17, 2016
Keyword Clams, Rice noodles