Sizzled Clams with Udon Noodles and Watercress

Chef Way Pino Maffeo prepares the dish with thick, fresh egg noodles and hot chile oil, which are both house-made.

Easy Way Replace the house-made noodles and hot chile oil with supermarket ingredients.


Slideshow: More Fast Asian Recipes


  • Total Time:
  • Servings: 4

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  • 7 ounces dried udon noodles
  • 1/4 cup plus 1 teaspoon canola oil
  • 2 dozen littleneck clams, scrubbed and rinsed
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, thinly sliced
  • 1 tablespoon minced flat-leaf parsley
  • 1 1/2 teaspoons Chinese black bean sauce
  • 1/4 cup sake
  • 1 bunch watercress (6 ounces), thick stems discarded
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon unsalted butter
  • 1 scallion, thinly sliced
  • Chile oil, for drizzling

How to make this recipe

  1. In a medium saucepan of boiling water, cook the udon until tender, 5 minutes. Drain and toss with 1 teaspoon of the canola oil.

  2. Meanwhile, heat a wok until very hot. Add 2 tablespoons of the canola oil and when it starts smoking, add the clams. Cover and cook for 2 minutes. Add the ginger, garlic, parsley and black bean sauce and stir-fry for 2 minutes. Add the sake, cover and cook until the clams open, about 5 minutes longer. Pour the clams and their juices into a large bowl.

  3. Return the wok to high heat and add the remaining 2 tablespoons of canola oil. Add the watercress and stir-fry until crisp-tender, about 2 minutes. Add the udon, oyster sauce and butter and stir-fry until the udon are evenly coated. Return the clams and any accumulated juices to the wok and stir-fry just until combined. Transfer to the bowl, garnish with the scallion and drizzle with chile oil. Serve immediately.

Suggested Pairing

Zesty Sauvignon Gris.

Contributed By Photo © Tina Rupp Published February 2007

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