Yield: 2-3 entrees.
1 lb. Sea Watch IQF Chopped Sea Clams
46 oz. Sea Watch Sea Clam Juice
2 Tbsp. vegetable oil
1 Tbsp. chile 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 tender and mushrooms are rehydrated and softened. Quickly saute clams in oil and chile paste for 3 minutes over medium heat. Add clams, water chestnuts and bamboo shoots to sauce pot; bring to simmer. Place warm udon noodles in center of bowl. Pour warm soup over noodles and garnish with chopped scallions.
SEA WATCH INTERNATIONAL