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Pulled Noodles With White Clams

Wednesday, November 19, 2008

I had the good fortune of sampling this soupy dish at a local Japanese noodle house right about the second week we arrived in January. It has all my favourite components: seafood, noodles and tasty broth.

Noodles play a key role in this recipe. La mian, or pulled noodles are a staple in Northern Chinese cuisine. They are sold fresh and can be found in packs over at the cold section of any supermarket, right next to the tofu. And while I may run out of juice or eggs, there will always be a stash of la mian in the lower vegetable drawer of the refrigerator. I love my la mian!

Pulled Noodles With White Clams

You need:

Fresh pulled noodles
1 liter clear fish stock
1 small garlic; thinly sliced
1 stalk spring onion;cut into 2" lengths
white clams, with or without shells on
salt and pepper to taste
dried seaweed
fresh red chilli; thinly sliced

You do:

Cook pulled noodles, blanch and set aside in serving bowl.

Add fish stock, garlic and spring onion in a soup pot, bring to boil.

Add white clams, salt and pepper. Let boil till clams are cooked. Turn flame off.

Ladle out soup and clams onto cooked noodles. Garnish with dried seaweed and fresh red chilli. Serve piping hot.

Note: It's important to blanch the noodles in cold water in order to retain its springy texture. This is one of the hallmarks of la mian.

Labels: asian food, one dish meals, she cooks, soups

The Dutchess of Cookalot whipped this up at 7:38 pm

3 calories

Comments:

I love fresh la mian, we can never get it here, hmm....can bring me some next time? Trade yarn for mian. Lol.

# posted by

chicchicbaby : November 19, 2008 8:24 pm

Sounds like something I would love as well. Yummy. So lucky to have access to fresh noodles.

# posted by

petite fleur : November 20, 2008 2:55 am

Aiyohhhh, your soup la mian with clams and cut chilli is making me lau nuah! Cruel, so cruel...

# posted by

Lilian : November 20, 2008 7:45 am