Japanese Style Noodles With Clams Recipes

SPICY ASIAN-STYLE NOODLES WITH CLAMS

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.

CLAMS WITH ASIAN NOODLES

Steps:

• Rinse the black beans in several changes of water to remove excess salt. Pat them dry, then lightly crush them. Set them aside.
• Heat the peanut oil in a wok or a heavy casserole. Add the garlic, ginger and chili pepper and saute about a minute. Add the clams and stir.
• Add the chicken stock and rice wine, stir, then cover the pot and cook over medium heat until the clams have opened. Allow the clams to simmer in the broth another six minutes. Taste the broth. If it is too salty, add a little water or unseasoned chicken stock. Remove the pot from the heat.
• While the clams are cooking, bring a large pot of water to a boil, add the noodles and cook them about five minutes. Drain the noodles and place them in a warm serving dish. Toss them with the sesame oil.
• Reheat the clams, still in their shells, in their broth then pour the contents of the pot over the noodles. Sprinkle with scallions and coriander and serve

JAPANESE STYLE NOODLES WITH CLAMS

Steps:

• Bring a large pot of salted water to a boil; cook pasta according to package directions; drain pasta, reserving 1/2 cup of the liquid.
• Toss pasta with one tablespoon of the oil and set aside.
• Meanwhile, heat the remaining oil in a skillet over medium heat; add mushrooms, pepper flakes, garlic, and cook, stirring often, about 3 minutes.
• Add clams and sake or mirin, cover, and cook until shells open, about 5 minutes.
• Add pasta and soy sauce, toss; add pasta liquid to reach desired consistency.
• Transfer pasta and clams to serving bowls, garnish with nori and green onions; serve.

JAPANESE COLD NOODLES

Steps:

• Make dipping sauce:
• Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
• Cook somen:
• Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by dipping 1 strand in cold water and sampling. If noodles are not tender, add 1 cup more water and return water to a boil. Drain noodles in a colander and rinse well under cold water.
• To serve somen:
• Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.