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Fresh rice noodles and clams stir fry

Fresh rice noodles and clams stir fry

Print Recipe
Sweet, salty and briny, this dish is Asian pantry staples including soy sauce, oyster sauce, hoisin sauce and chili oil. A delightful Asian fusion dish!
Course Main Course, Snack
Cuisine Asian Fusion
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Author Connie Veneracion

Ingredients

  • 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