(Serves 1)
INGREDIENTS
Cooking oil
Garlic (chopped)
Chilli padi (small red chilli, sliced) #
Vongole (fresh clams)
Chinese cooking rice wine #
Prima Taste Vongole Sauce
Noodle+ | ½ tsp
5 gm
as desired
10 - 12 nos
⅔ tbsp
1 pkt
140 gm |
# Optional
+ Refer to Chef's tips
Cooking method:
- Blanch noodle in boiling water till desired texture is achieved. Put aside for use in Step 6.
- Heat pan on medium heat and add in cooking oil.
- Add garlic and chilli padi (optional).
- Add vongole, Chinese cooking rice wine and Prima Taste Vongole Sauce. Mix well and cover pan.
- Remove cover and set aside all opened clams for step 7.
- Add noodle into vongole sauce from step 4 and mix well. Continue to stir till most of the sauce has been absorbed.
- Add in cooked clams and mix well till noodle is slightly coated with sauce.
- Garnish as desired. Serve hot.
*NOTE: Clam shells will open when cooked.
STORAGE
Store in cool dry place. After opening, keep pack refrigerated and use within 3 days.
Chef's Tips
For best results, we recommend Manila clams. You may also use other types of seafood such as prawn, fish, squid, or crab. For step 4, add salt to season according to individual taste. You may use any wheat flour based, non-fried type of noodle.
