Stir-Fried Clams and Shanghai Noodles in Black Bean Sauce

Name: Stir-Fried Clams and Shanghai Noodles in Black Bean Sauce
Yield: Serves 2 as a Main Course, 3 to 4 as part of a Multicourse Meal
Cuisine: China
Ingredients: 1 small red onion, cut into ½-inch squares; 1 red or yellow bell pepper, cut into ½-inch squares; 1½ to 2 tablespoons corn or peanut oil, for stir-frying; 1½ teaspoons Ma-La Oil, Five-Flavor Oil, or Japanese sesame oil; ½ pound fresh Chinese noodles (the fat “Shanghai” variety is recommended); Thin, diagonally sliced green and white scallion rings, for garnish; ¾ pound fresh spinach leaves; 1 large or 2 small Anaheim chilis, tipped, seeded, and cut into ⅛-inch rings, or 1 small green bell pepper, cut into ½-inch squares; 4 scallions, cut into 1-inch nuggets; 1 tablespoon Chinese black beans, coarsely chopped (do not rinse them); 1¼ pounds fresh small clams; 1½ tablespoons Chinese rice wine or dry sherry; 2 teaspoons finely minced fresh ginger; 1 tablespoon finely minced garlic; ½ teaspoon dried red chili flakes, or ½ to 1 teaspoon “goop” from China Moon Hot Chili Oil or China Moon Chili-Lemon Oil; 2 tablespoons thinly sliced green and white scallion rings; ½ cup China Moon Double Stock or unsalted chicken stock; ½ teaspoon sugar; 1 tablespoon soy sauce

Preparation info

Serves
2
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a yummy stir-fry of tender, small clams and the fat noodles marketed in many Chinatown stores as “Shanghai noodles.” Any good fresh pasta will do, however. The succulence comes from impeccably fresh shellfish and aromatics.

Ingredients

1¼ pounds fresh small clams

Asia
China
Dinner
Spicy

Method

In a large bowl filled with cool water, scrub the clams to dislodge any grit. Discard any clams with open or broken shells. Refrigerate the clams in a shallow pan covered loosely with a wet towel until ready to use.
Soak the chopped beans in the rice wine for 10 minutes. Drain, reserving the wine. Combine the beans with the remaining aromatics. Cover until ready t