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1
Rinse the black beans in several changes of water to remove excess salt.
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2
Pat them dry, then lightly crush them.
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3
Set them aside.
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4
Heat the peanut oil in a wok or a heavy casserole.
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5
Add the garlic, ginger and chili pepper and saute about a minute.
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6
Add the clams and stir.
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7
Add the chicken stock and rice wine, stir, then cover the pot and cook over medium heat until the clams have opened.
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8
Allow the clams to simmer in the broth another six minutes.
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9
Taste the broth.
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10
If it is too salty, add a little water or unseasoned chicken stock.
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11
Remove the pot from the heat.
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12
While the clams are cooking, bring a large pot of water to a boil, add the noodles and cook them about five minutes.
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13
Drain the noodles and place them in a warm serving dish.
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14
Toss them with the sesame oil.
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15
Reheat the clams, still in their shells, in their broth then pour the contents of the pot over the noodles.
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16
Sprinkle with scallions and coriander and serve
