Sizzled Clams with Udon Noodles and Watercress

Name: Sizzled Clams with Udon Noodles and Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces dried udon noodles; 1/4 cup plus 1 teaspoon canola oil; 2 dozen littleneck clams, scrubbed and rinsed; 1 tablespoon minced fresh ginger; 1 garlic clove, thinly sliced; 1 tablespoon minced flat-leaf parsley; 1 1/2 teaspoons Chinese black bean sauce; 1/4 cup sake; 1 bunch watercress (6 ounces), thick stems discarded; 1 1/2 tablespoons oyster sauce; 1 tablespoon unsalted butter; 1 scallion, thinly sliced; Chile oil, for drizzling

Servings: persons

7 ounces dried udon noodles
1/4 cup plus 1 teaspoon canola oil
2 dozen littleneck clams, scrubbed and rinsed
1 tablespoon minced fresh ginger
1 garlic clove, thinly sliced
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons Chinese black bean sauce
1/4 cup sake
1 bunch watercress (6 ounces), thick stems discarded
1 1/2 tablespoons oyster sauce
1 tablespoon unsalted butter
1 scallion, thinly sliced
Chile oil, for drizzling

1
In a medium saucepan of boiling water, cook the udon until tender, 5 minutes.
2
Drain and toss with 1 teaspoon of the canola oil.
3
Meanwhile, heat a wok until very hot.
4
Add 2 tablespoons of the canola oil and when it starts smoking, add the clams.
5
Cover and cook for 2 minutes.
6
Add the ginger, garlic, parsley and black bean sauce and stir-fry for 2 minutes.
7
Add the sake, cover and cook until the clams open, about 5 minutes longer.
8
Pour the clams and their juices into a large bowl.
9
Return the wok to high heat and add the remaining 2 tablespoons of canola oil.
10
Add the watercress and stir-fry until crisp-tender, about 2 minutes.
11
Add the udon, oyster sauce and butter and stir-fry until the udon are evenly coated.
12
Return the clams and any accumulated juices to the wok and stir-fry just until combined.
13
Transfer to the bowl, garnish with the scallion and drizzle with chile oil.
14
Serve immediately.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 ounces dried udon noodles, 1/4 cup plus 1 teaspoon canola oil, 2 dozen littleneck clams, scrubbed and rinsed, 1 tablespoon minced fresh ginger, and more.

Yes, Sizzled Clams with Udon Noodles and Watercress falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!