ASIAN GARLIC NOODLES
This quick and easy Asian garlic noodles recipe takes just 20 minutes to make. The combo of soy sauce, oyster sauce, butter, and parmesan is an umami blast!
Provided by Sarah
Categories Noodles
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles/pasta according to package instructions. If using fresh noodles, you may simply need to blanch them. (Reserve some of the pasta cooking water, as you may need it in the sauce later.)
- Meanwhile, heat the butter in a large skillet over medium heat and add the garlic. Cook for 5 minutes, until lightly caramelized, and stir in the turmeric (if using), oyster sauce, soy sauce, brown sugar, and sesame oil. Stir for 1 minute and add the scallions.
- After 30 seconds, to let the scallions wilt, toss in the cooked pasta and parmesan cheese. If the sauce is too thick, add a few tablespoons of the noodle cooking water to loosen them up. Serve!
Nutrition Facts : Calories 468 kcal, Carbohydrate 68 g, Protein 14 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 34 mg, Sodium 510 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SPICY ASIAN-STYLE NOODLES WITH CLAMS
Provided by Sharon Buck
Categories Pasta Shellfish Sauté Dinner Seafood Clam Noodle Bon Appétit Florida Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
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.
PORK WITH CLAMS
An easy, tasty pork and clams recipe made by my Portuguese in-laws at every chance they get! Add a little bit of chili powder or crushed chilies for extra zing. Great for company!
Provided by Laura
Categories World Cuisine Recipes European Portuguese
Time 8h55m
Yield 4
Number Of Ingredients 15
Steps:
- Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally.
- In a large saucepan, melt 2 tablespoons margarine. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.
- Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.
- Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!
- Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 19.3 g, Cholesterol 77.3 mg, Fat 18.2 g, Fiber 3.7 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 210.6 mg, Sugar 7.1 g
SPICY KOREAN-CHINESE SEAFOOD SOUP (JJAMPONG)
Steps:
- Gather the ingredients.
- In a large pot, cook the egg noodles (or udon noodles ) according to package directions. Make sure not to overcook noodles-they should have some texture.
- Drain and set aside.
- In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.
- Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.
- Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
- Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.
- Add chile pepper flakes (kochukaru), pork, and onions. Stir-fry.
- After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
- After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
- Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.
- Add soy sauce, salt, pepper, chiles, and fish sauce, to taste.
- Place noodles in individual soup bowls and ladle soup over noodles.
- Serve and enjoy!
Nutrition Facts : Calories 309 kcal, Carbohydrate 27 g, Cholesterol 187 mg, Fiber 2 g, Protein 33 g, SaturatedFat 2 g, Sodium 3545 mg, Sugar 5 g, Fat 8 g, ServingSize 3 bowls (3 servings), UnsaturatedFat 0 g
UDON NOODLES WITH LEMON GRASS CLAM BROTH
Steps:
- In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer. When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls.
CLAMS WITH ASIAN NOODLES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 12 grams, Carbohydrate 74 grams, Fat 17 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1749 milligrams, Sugar 2 grams, TransFat 0 grams
CLAMS IN SPICY COCONUT-LIME BROTH
Categories Ginger Herb Shellfish Quick & Easy Lime Coconut Clam Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.
UDON NOODLES WITH JAPANESE CLAM SAUCE
Steps:
- Prepare udon noodles according to package directions, drain.
- In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.
- In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.
- Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.
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- Add salt to a big container of cold water. Soak the razor clams in the cold water. Make sure the water covers the clams. Set aside for 30 minutes. Drain the water and rinse the razor clams with cold running water. Transfer them to a colander and drain the excess water. Set aside.
- Heat up the butter in a microwave, for about 20-30 second, until completely melted. Add the garlic, black pepper and scallion. Stir to combine well.
- Heat up a cast-iron skillet on high heat on stove top. When the skillet is very hot, add the vegetable oil. Arrange the razor clams on the skillet, in one layer. Cook on high heat until the razor clam shells are open. You may cover the cast-iron skillet with a cover to help cooking the razor clams. Spoon the garlic butter mixture on each open razor clam. Turn off the heat and serve immediately.
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