Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
In a medium saucepan of boiling water, cook the udon until tender, 5 minutes. Drain and toss with 1 teaspoon of the canola oil.
Step 2
Meanwhile, heat a wok until very hot. Add 2 tablespoons of the canola oil and when it starts smoking, add the clams. Cover and cook for 2 minutes. Add the ginger, garlic, parsley and black bean sauce and stir-fry for 2 minutes. Add the sake, cover and cook until the clams open, about 5 minutes longer. Pour the clams and their juices into a large bowl.
Step 3
Return the wok to high heat and add the remaining 2 tablespoons of canola oil. Add the watercress and stir-fry until crisp-tender, about 2 minutes. Add the udon, oyster sauce and butter and stir-fry until the udon are evenly coated. Return the clams and any accumulated juices to the wok and stir-fry just until combined. Transfer to the bowl, garnish with the scallion and drizzle with chile oil. Serve immediately.
Your folders
justonecookbook.com
4.5
(46)
10 minutes
Your folders
chopstickchronicles.com
5.0
(20)
30 minutes
Your folders
womensweeklyfood.com.au
25 minutes
Your folders
justonecookbook.com
5 minutes
Your folders
loveandoliveoil.com
Your folders
thevietvegan.com
10 minutes
Your folders
goodfood.com.au
Your folders
wenthere8this.com
4.9
(9)
20 minutes
Your folders
cooking.nytimes.com
4.0
(254)
Your folders
drivemehungry.com
5.0
(70)
10 minutes
Your folders
lafujimama.com
Your folders
foodandwine.com
5.0
(4.1k)
Your folders
lazycatkitchen.com
5.0
(5)
30 minutes
Your folders
abc.net.au
20 minutes
Your folders
177milkstreet.com
50 minutes
Your folders
bbcgoodfood.com
35 minutes
Your folders
nhk.or.jp
Your folders
thissavoryvegan.com
5.0
(7)
20 minutes
Your folders
jocooks.com
4.6
(36)
10 minutes