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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.