Japanese Style Noodles With Clams Recipes

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UDON NOODLES WITH LEMON GRASS CLAM BROTH



Udon Noodles with Lemon Grass Clam Broth image

Provided by Ming Tsai

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

Canola oil
2 pounds manila or little neck clams, cleaned
6 stalks lemon grass, sliced, white part only
4 slices ginger
2 Thai bird chiles
1 white onion sliced
1/3 cup mirin
4 cups chicken stock
2 packages udon noodles
1/2 pound spinach leaves
1 tablespoon butter (optional, but really good)
1 tablespoon fresh lemon juice
Salt and white pepper to taste

Steps:

  • In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer. When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls.

SPICY ASIAN-STYLE NOODLES WITH CLAMS



Spicy Asian-Style Noodles with Clams image

Provided by Sharon Buck

Categories     Pasta     Shellfish     Sauté     Dinner     Seafood     Clam     Noodle     Bon Appétit     Florida     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

8 ounces vermicelli pasta
2 tablespoons oriental sesame oil
1 red bell pepper, thinly sliced
1/2 cup chopped onion
6 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon dried crushed red pepper
1 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce
24 fresh clams, scrubbed
1/2 cup chopped fresh cilantro

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Sauté until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
  • Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.

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