Black Bean Clams with Two Noodles

Black Bean Clams with Two Noodles

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From: EatingWell Magazine, July/August 2018

Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they're actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They're pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2 tablespoons reduced-sodium tamari
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 2 tablespoons peanut oil, divided
  • 6 cups summer squash noodles and/or zucchini noodles
  • 1 14-ounce package stir-fry noodles
  • 2 scallions, trimmed and cut into 1-inch pieces
  • 1 small hot chile pepper, sliced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1½ tablespoons fermented black beans or black bean garlic sauce
  • 5 pounds littleneck, manila or other small clams, scrubbed
  • 3 tablespoons Shao Hsing rice wine or dry sherry
  • Chopped fresh cilantro (optional)

Preparation

  • Prep

  • Ready In

  1. Whisk cornstarch and water in a small bowl until smooth. Mix in tamari, sesame oil and sugar. Set near the stove.
  2. Heat 1 tablespoon peanut oil in a 14-inch flat-bottom carbon-steel wok over medium-high heat. Add squash and stir-fry noodles; cook, stirring gently, until just tender, 2 to 3 minutes. Transfer to a serving dish.
  3. Add the remaining 1 tablespoon peanut oil, scallions, chile, garlic, ginger and black beans (or sauce) to the pan. Cook, stirring constantly, until fragrant, about 30 seconds. Add clams and rice wine (or sherry). Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.) Use a slotted spoon to transfer the clams on top of the noodles.
  4. Whisk the cornstarch mixture and add to the pan. Cook, stirring, until the sauce is thickened, 1 to 2 minutes. Drizzle the sauce over the clams and noodles and top with cilantro, if using.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 393 calories; 10 g fat(2 g sat); 6 g fiber; 50 g carbohydrates; 21 g protein; 6 mcg folate; 21 mg cholesterol; 7 g sugars; 1 g added sugars; 733 IU vitamin A; 40 mg vitamin C; 134 mg calcium; 4 mg iron; 809 mg sodium; 656 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ other carb, 1 lean protein

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