Briny, juicy clams in a slurpy delicious XO sauce with noodles – sounds good, right? This recipe comes together in minutes and is perfect on the COBB Grill using the Wok accessory. We used a mixture of diamond shell clams and tuatuas but pipis and cockles work well, too.
• 500g fresh clams/tuatuas
• 2 tablespoons XO sauce
• 2 tablespoons oyster sauce
• 300g noodles (such as egg noodles or rice noodles)
• 1 bunch coriander, chopped
• 2 fresh red chillies, sliced
• 4 spring onions, finely chopped
• 2 garlic cloves, finely chopped
• 2-inch piece ginger, finely chopped
• 2 tablespoons vegetable oil
• Salt to taste
• Optional: Chinese crispy chilli oil for an extra spice kick
1. Fill the COBB wok with water and set on high heat to boil. Once boiled, place the noodles in the water to cook (around 5 minutes).
2. Once the noodles are cooked al dente, strain the water and put the noodles aside in a separate bowl.
3. Add a few tablespoons of oil into the wok and let it heat up. Once hot, add in the finely chopped ginger, garlic, and a spring onion, and sauté for 1 minute.
4. Once the aromatics have sautéd, pour the fresh clams into the wok. Cover with a dome/lid to allow the clams to steam with the aromatics.
5. After 2-3 minutes, open the lid and remove any clams that have not yet opened. Add the XO sauce and oyster sauce to the wok. Stir well to coat the clams evenly with the sauces. Cook for another 1-2 minutes.
6. Add the cooked noodles to the wok with the clam mixture. Toss everything together until the noodles are well coated with the sauce and heated through. If the noodles seem too dry, you can add a splash of wine to loosen them up.
7. Taste the stir-fry and adjust the seasoning with salt or additional XO and oyster sauce. Sprinkle chopped coriander over the top of the noodles for a fresh finish.
- Recipe from COBB Grill NZ
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