chinese broccoli

Default Pasta- Spicy Clams, Linguica Sausage, Chinese Broccoli & Pancit Noodles

23 Jul 2010
Spicy Clams and Chinese Broccoli

Quick boil some water. It’s default pasta night!

No wait– I am kidding. Well I am not kidding that it is default pasta night but I am kidding that I need boiled water for this pasta. Because who says default pasta needs be traditional “Italian Style” noodles. Not me!

Tonight’s default pasta takes a decidedly Asian twist, because I am using a package of Chinese style pancit noodles I have had sitting in the fridge for months. Because truthfully I had never cooked with them before so did not really know what to do with them. So there they sat. Until tonight.

Because in true default pasta fashion I just decided to use them on whim. In fact it is these very noodles that convinced to take this pasta dish in an easterly direction.

You see, impulsively I bought a couple of pounds of clams today. Now I am sure you know clams don’t keep fresh all that long, so I knew clams were going to be on the menu tonight. I also knew it was going to be default pasta night because when I blindly picked up the clams today, I did not pick up anything else to go along with them. So I knew whatever would be happening to these clams it would have to happen with whatever other ingredients I could find in my fridge or pantry.

Sippity Sup Continues »
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Spicy Steamed Clams with Chinese Broccoli and Pancit Noodles

Spicy Steamed Clams with Chinese Broccoli
By jgreghenry Published July 23, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 1 lb filipinio or chinese style "pancit" noodles
  • 1 lb chinese broccoli
  • 1 T peanut oil
  • 4 clv garlic, peeled and roughly chopped
  • 1 piece of ginger 1-inch long, peeled and roughly chopped
  • 4 thai bird chili pepper, thinly sliced crosswise
  • 2 lb small clams, well scrubbed
  • 1 c dry vermouth
  • 2 T toasted sesame oil
  • 1 c water
  • 2 T mint leaves, chopped
  • 0 asian fish sauce to taste
  • 4 green onions cut in half lengthwise, then cut into 2-inch pieces crosswise

Directions

Fill a large bowl with cool water. Soak the noodles in it swishing them around the unclump them. Set aside to soften about 10 minutes. Rinse the broccoli and trim the ends. Separate the large outer leaves from the inner stalks so they are all relatively the same size. Par any particularly thick stalks with a knife. Heat peanut oil in a large wok set over high heat. When the wok is hot add the green onions, garlic, ginger and chiles. Stir-fry until fragrant, about 1 minute. Add the clams and stir fry, uncovered about 3 minutes. Add the vermouth and cover the wok. Cook until clams open, about 3 minutes. Carefully remove all the clams to a large serving plate and discard any that do not open. Add the sesame oil to the wok. Drain the noodles and add them along with 1 cup water to the hot wok, shaking the pan to get them well-coated in the liquid. Lay the cleaned and prepped Chinese broccoli on top. Cover the wok and cook until the broccoli begins to wilt, about 3 minutes. Remove the broccoli to the serving plate with the clams. Add the sausage, shaking the wok until it is just heated through and well incorporated into the noodles. Pour the noodles and all the liquid onto the serving tray. Garnish with chopped mint and season with Asian fish sauce.

Notes:

serves 6 Source: Inspired by a recipe in Eating Local