Yield: 2-3 entree servings. 1 lb. Sea Watch IQF Chopped Sea Clams 1 46-oz. can Sea Watch Sea Clam juice 2 Tbsp. vegetable oil 1 Tbsp. chili garlic paste 4 cups Japanese udon noodles, cooked ½ cup dried wood ear mushrooms, rough chopped ½ cup bamboo shoots, julienned ½ cup water chestnuts, sliced ½ cup carrots, julienned ½ cup scallions, chopped for garnish 1 tsp. lite soy sauce In medium sauce pot, simmer clam juice, soy sauce, carrots and mushrooms. Cook until carrots are ...

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