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.

Breana Killeen
Source: EatingWell Magazine, July/August 2018


Ingredient Checklist


Instructions Checklist
  • Whisk cornstarch and water in a small bowl until smooth. Mix in tamari, sesame oil and sugar. Set near the stove.

  • 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.

  • 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.

  • 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 Facts

392.7 calories; protein 21.3g 43% DV; carbohydrates 50.3g 16% DV; exchange other carbs 3.5; dietary fiber 5.8g 23% DV; sugars 7.1g; fat 10.4g 16% DV; saturated fat 1.7g 9% DV; cholesterol 21.3mg 7% DV; vitamin a iu 733IU 15% DV; vitamin c 40.3mg 67% DV; folate 5.8mcg 2% DV; calcium 134.1mg 13% DV; iron 4.4mg 25% DV; magnesium 55.3mg 20% DV; potassium 656mg 18% DV; sodium 808.7mg 32% DV; added sugar 1g.