Clam, sausage and black bean noodles with garlic chives

AT A GLANCE

  • Serves 4 - 6 people

Surf and turf - what's not to love? In this case, it's clams and Chinese sausage, tossed through fresh egg noodles with black beans, garlic chives and plenty of soy sauce. Speedy and tasty.

  • 1½ tbsp vegetable oil
  • 150 gm lap cheong sausage, thickly sliced
  • 20 gm ginger, finely grated
  • 2 garlic cloves, finely chopped
  • 2 tbsp fermented black beans, coarsely mashed (see note)
  • 1 kg clams (see note)
  • 90 ml Shaoxing wine
  • 2 tbsp dark soy sauce
  • 400 gm fresh Hokkien noodles
  • 1 bunch garlic chives, cut into rough 5cm pieces
  • Roasted chilli oil (see note), to serve
01   Heat oil in a wok over high heat, add sausage, ginger and garlic, and stir-fry until sausage is browned (1-2 minutes). Stir in fermented black beans, then add clams and stir to coat. Add wine and soy sauce, cover with a lid and cook, shaking wok occasionally, until clams open (3-4 minutes).
02   Meanwhile, cook noodles in a saucepan of boiling salted water until just tender (2-3 minutes). Drain, then add to wok along with garlic chives. Stir-fry noodles, coating well with sauce, and serve hot with roasted chilli oil.
NoteFermented black beans and roasted chilli oil are available from Asian grocers. Clams are available to buy already purged of grit; otherwise soak clams in water for 20 minutes to remove sand.

Topics:

NOODLES, ASIAN, BLACK BEAN, GINGER, SAUSAGES, RECIPE, CLAMS, GARLIC, NOODLES, SAUSAGES

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

Drinking Suggestion:

A BOLD YOUNG BEAUJOLAIS. , suggested by MAX ALLEN

FEATURED IN

Mar 2017

Mar 2017

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