Soba Noodles and Sake-Steamed Clam Sti..

Cooking Instructions

METHOD:

Blanch the asparagus in a pot of salted boiling water for 1 to 2 minutes. Then shock in ice water and chill. Repeat in the salted boiling water with the snow peas for 30 seconds. Then shock in ice and chill. Cook the noodles to al dente, about 2 to 3 minutes. Drain and rinse under cold water, and chill.

Heat 1 Tablespoon oil in a wok or large skillet over high heat. Add the lemongrass, garlic, jalapeno pepper and ginger and cook, stirring for a few seconds. Add the mushrooms and sake. Reduce heat to low and cook for 2 minutes. Remove the lemongrass. Season with salt and pepper. Increase heat to high and add the clams. Cover and cook for 3 to 5 minutes, until the clams steam open. Remove the clams as they open (discard any clams that do not open). Remove clams from their shells and set aside. Reduce liquid to 1/2 cup, strain and reserve.

Add the remaining 3 Tablespoons oil. Add the peppers, bok choy, eggplant and cook over high heat for 3 to 4 minutes. Thinly slice the asparagus and add to the pan along with the snow peas, mushrooms and clams, and cook 1 minutes. Add the noodles. Toss well to coat and cook 1 minute. Transfer the vegetables and noodles to a large serving bowl.

Round Out the Meal:

With peanut dipping sauce.

Kid Friendly:

Omit the jalapeno pepper.

Beverage Pairing:

Your favorite sake.

From Norman's New World Cuisine by Norman Van Aken, Random House 1997