little neck clamssmallest but most flavorful variety, cleaned and soaked in salted water for about 30 minutes in advance3
fermented black beansroughly chopped to release flavor1 tbsp
garlic clovesroughly chopped4
red bell pepperseeded and diced1/3
green onionsfor garnish3
Chinese dry noodlesflat noodles similar to linguine
vegetable oilfor wok cooking
Steps
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1
Rinse the clams under running water with a brush to clean the shells. Place them in salted water (about 1 tbsp salt) and refrigerate for about 30 minutes to purge sand.
2
Prepare ingredients: smash and roughly chop garlic, seed and dice the red bell pepper, roughly chop the fermented black beans, cut green onions into pieces, and set noodles aside.
3
Heat the wok to medium heat and add oil. Stir-fry the fermented black beans, garlic, and bell pepper until fragrant.
4
Meanwhile, bring water to a boil on another burner to cook the noodles.
5
Add the cleaned clams to the wok, cover with a lid, and cook for a few minutes until all clams open.
6
While the clams are opening, add the dry noodles to the boiling water and cook until tender. Add a little cold water midway to cook the noodles evenly.
7
Once all clams have opened, add a little noodle cooking water for more sauce. Finish by garnishing with green onions.
8
Transfer the cooked noodles to a bowl, top with the clams and black bean sauce, and serve immediately.
PrimedTableBETA
