Spicy Asian Style Noodles With Clams Food

STIR-FRIED CLAMS IN BLACK BEAN SAUCE

Steps:

• Before you do anything, make sure that your clams are washed thoroughly. There's nothing more unpleasant than finding sand in your food. When your ingredients have been prepared and you're ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.
• Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour the Shaoxing wine around the perimeter of the wok, and immediately cover the wok. Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.
• Stir in the sugar, sesame oil, pepper. Discard any of the clams that didn't open. Now taste the sauce. If it's not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce.
• Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams.
• Serve immediately.

SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL

Steps:

• Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
• Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
• Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
• Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

SPICY ASIAN-STYLE NOODLES WITH CLAMS

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.

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!

CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE

Steps:

• Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
• Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
• Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
• Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
• To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
• Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

LINGUINE WITH CLAMS AND SPICY MARINARA SAUCE

Steps:

• Bring a large pot of water to a boil.
• Saute garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add wine and clams. Cover and cook over high heat until clams are opened. Discard any unopened clams. Let cool and discard the clam shells leaving the meat.
• Filter clam juice by draining through a cheesecloth, reserving juice. Return clams and juice to skillet.
• Add Spicy Marinara Sauce and simmer for an additional 2-3 minutes.
• Cook Linguine for 4 minutes. Drain reserving 2-3 cup of pasta cooking water.
• Add linguine to clam sauce and continue cooking pasta in sauce, adding additional reserved pasta cooking water until desired thickness.
• Top with chopped parsley and drizzle with additional olive oil if desired