Spicy Harusame Noodles with Clams
Spicy noodles and clams perfect as a main or side dish.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Remove sand from clams, wash shell well by rubbing and rinsing. Soak the cellophane noodles in hot water until soft, then cut into edible lengths.
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Cut the bell pepper into 1 cm (1/2 in.) cubes. Cut the garlic chives into 2 cm (1 in.) lengths. Finely chop the ginger and garlic.
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Heat up salad oil in a pan, fry the tobanjan, garlic and ginger. When a good aroma emerges, add clams, sake and 1/2 cup water. Cover and cook until the clam shells open.
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Add noodles, season with soy sauce and little salt. Add peppers and garlic chives, and quickly fry.
Cooking Basics
Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila（asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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