Rice Noodles With Arctic Clam and Bamboo Shoots

Rice Noodles With Arctic Clam and Bamboo Shoots

Light, soft, and chewy brown rice noodles are cooked in a ginger sesame brown sauce with Napa cabbage, Arctic clam, broccoli, and bamboo shoots for a tasty meal that makes great leftovers. I add a heaping spoonful of chile paste for extra heat. All ingredients can be found at your local Asian market.

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Rice Noodles With Arctic Clam and Bamboo Shoots


Yield: 8 to 10 servings

Cook Time: 45 minutes

Ingredients:

  • 4 tablespoons peanut or olive oil, divided
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 small head Napa cabbage, thinly sliced
  • 1 small head broccoli, rough end cut off, stalk and florets chopped
  • 1 (14-ounce can) baby corn, drained
  • 1 (8-ounce can) bamboo shoots, drained
  • 1 pound frozen Arctic clam, thawed and drained
  • 1 (8-ounce) package brown rice noodles, cooked as indicated and drained

Sauce:

  • 1/2 cup soy sauce
  • 1/4 cup rice wine
  • 1/4 cup sesame oil
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon Thai red chile, chopped*

*Use latex gloves or a plastic grocery bag to protect your hands while handling fresh chiles, as the oils can cause discomfort and burning. Wash your hands immediately afterward and avoid touching your eyes, face, or other sensitive areas.

Directions:

  1. Heat 2 tablespoons of oil in a wok or skillet over medium-high. Just when it begins to show wisps of smoke, add onion and garlic. Cook until onion is softened, about 3 minutes.
  2. Reduce heat to medium. Add cabbage and broccoli; toss to coat. Cover and cook 5 minutes. Add baby corn, bamboo shoots, and clams. Cook, uncovered, an additional 5 minutes, stirring occasionally. Remove vegetable mixture to a bowl and set aside.
  3. To prepare the sauce: In a small, separate bowl, whisk together soy sauce, rice wine, sesame oil, ginger, and chile. Add additional chile sauce or paste at this time, if desired. Set aside.
  4. Add remaining 2 tablespoons oil to the wok or skillet and allow to heat. Add reserved cooked noodles, stirring vigorously so that they do not stick. Cook until edges begin to brown, about 8 minutes.
  5. Return vegetable mixture to the pan; toss to combine with noodles. Add reserved sauce and stir well. Cook an additional 3 to 5 minutes before removing from heat to serve.