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- 8 ounces soba (Japanese-style) noodles
- 1 tablespoon vegetable oil
- 1 bunch scallions, white parts and dark-green parts separated, thinly sliced
- 1 jalapeño, seeded (unless you crave heat), sliced
- 1' piece of ginger, peeled, sliced
- 2 1/2 pounds Manila clams, scrubbed
- Soba noodles are available at Asian markets and in the Asian foods section of most supermarkets.
Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse in cold water.
Meanwhile, heat oil in a large skillet over medium-high heat. Add white parts of scallions, jalapeño, and ginger. Stir until aromatic, about 1 minute. Add clams; stir to coat and cook for 1 minute, then pour in sake. Cover and cook until clams open, 4—6 minutes (discard any clams that do not open). Using a slotted spoon, transfer clams to a bowl. Discard ginger slices.
Transfer noodles to the clam juices in skillet and cook for 1 minute to warm through. Divide noodles among bowls. Toss clams, along with the scallion greens, back into clam juices. Divide clams and broth evenly among bowls.