Best 6 Spicy Asian Style Noodles With Clams Recipes

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Tantalize your taste buds with our exquisite Spicy Asian-Style Noodles with Clams, a culinary journey that harmoniously blends the bold flavors of Asia with the delicate sweetness of clams. This delectable dish is a symphony of textures and tastes, featuring tender clams enveloped in a vibrant sauce, complemented by the chewiness of noodles and the crunch of fresh vegetables. Embark on a voyage of culinary discovery as we unveil the secrets behind this tantalizing creation.

In our first recipe, we present the Classic Spicy Asian-Style Noodles with Clams, a timeless dish that showcases the essence of this culinary masterpiece. With a fiery sauce crafted from aromatic ginger, garlic, and the heat of chili peppers, this recipe promises an explosion of flavors that will ignite your senses.

Our second variation, the Coconut Curry Spicy Asian-Style Noodles with Clams, takes you on a tropical adventure. The addition of creamy coconut milk and fragrant curry powder transforms this dish into a luscious symphony of flavors, where the sweetness of coconut mingles with the warmth of spices, creating a harmonious balance that will leave you craving more.

Lastly, our Vegetarian Spicy Asian-Style Noodles with Tofu provide a delightful plant-based alternative that is equally bursting with flavor. Succulent tofu takes center stage, absorbing the spicy sauce and offering a satisfying protein-rich substitute for clams. This recipe is a testament to the versatility of this dish, catering to diverse dietary preferences without compromising on taste and enjoyment.

Let's cook with our recipes!

SPICY SICHUAN NOODLES



Spicy Sichuan Noodles image

This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon Sichuan peppercorns
1/2 pound ground pork
3 tablespoons dark soy sauce
Salt to taste
1 cup peanut oil
3 tablespoons chopped garlic
2 tablespoons finely chopped peeled fresh ginger
5 tablespoons finely chopped scallions
2 tablespoons sesame paste or smooth peanut butter
2 tablespoons chili oil
1 cup chicken stock
12 ounces fresh or dry Chinese egg noodles (or spaghetti noodles)

Steps:

  • Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
  • Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
  • Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
  • Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
  • Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.

Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 61 grams, Carbohydrate 69 grams, Fat 82 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 4 grams, TransFat 0 grams

CLAMS WITH ASIAN NOODLES



Clams With Asian Noodles image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon fermented black beans
2 tablespoons peanut oil
3 cloves garlic, chopped
1 tablespoon minced fresh ginger
1 teaspoon minced fresh hot green chili pepper
36 littleneck clams, scrubbed
1 1/2 cups salt-free chicken stock
1/4 cup rice wine
2 tablespoons sesame oil
12 ounces Japanese soba (buckwheat noodles)
1 tablespoon chopped scallions
1 tablespoon chopped coriander leaves

Steps:

  • Rinse the black beans in several changes of water to remove excess salt. Pat them dry, then lightly crush them. Set them aside.
  • Heat the peanut oil in a wok or a heavy casserole. Add the garlic, ginger and chili pepper and saute about a minute. Add the clams and stir.
  • Add the chicken stock and rice wine, stir, then cover the pot and cook over medium heat until the clams have opened. Allow the clams to simmer in the broth another six minutes. Taste the broth. If it is too salty, add a little water or unseasoned chicken stock. Remove the pot from the heat.
  • While the clams are cooking, bring a large pot of water to a boil, add the noodles and cook them about five minutes. Drain the noodles and place them in a warm serving dish. Toss them with the sesame oil.
  • Reheat the clams, still in their shells, in their broth then pour the contents of the pot over the noodles. Sprinkle with scallions and coriander and serve

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 12 grams, Carbohydrate 74 grams, Fat 17 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1749 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY ASIAN-STYLE NOODLES WITH CLAMS



Spicy Asian-Style Noodles with Clams image

Provided by Sharon Buck

Categories     Pasta     Shellfish     Sauté     Dinner     Seafood     Clam     Noodle     Bon Appétit     Florida     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

8 ounces vermicelli pasta
2 tablespoons oriental sesame oil
1 red bell pepper, thinly sliced
1/2 cup chopped onion
6 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon dried crushed red pepper
1 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce
24 fresh clams, scrubbed
1/2 cup chopped fresh cilantro

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Sauté until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
  • Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.

KOREAN SPICY CLAM SOUP WITH NOODLES



Korean Spicy Clam Soup With Noodles image

This is an easy to prepare soup that just takes a total of 15 minutes, not counting the time it takes to boil the water for the pasta. It has a Korean influence. You can control the heat by adding less garlic chili sauce and chili or cayenne. You can add a can of clams with its juice if you want more clams in the soup. My family loves this soup on a cold day, though there aren't too many of those days here in L.A.

Provided by Pesto lover

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

4 (8 ounce) bottles clam juice
4 cups water
2 lbs manila clams, in shells
4 garlic cloves, minced
2 -3 teaspoons sesame oil
1 teaspoon soy sauce
2 -3 teaspoons chili-garlic sauce (sambal oelek)
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons dried ancho chile powder or 1 1/2 teaspoons use 1/4 - 1/2 tsp cayenne pepper
4 green onions, sliced (use white and green parts)
3 inches piece daikon radishes, peeled, sliced very thin and quartered
handful baby spinach leaves (optional)
1 lb spaghetti (I used multi-grain last time and it was fine) or 1 lb similar noodles (I used multi-grain last time and it was fine)

Steps:

  • Boil salted water in large pot for pasta. Add pasta and cook al dente.
  • Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
  • When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
  • Add spinach and green onions and cook about 1 minute, or until spinach wilts.
  • Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.

SPICY ASIAN RAMEN NOODLES



Spicy Asian Ramen Noodles image

I admit it, I still love ramen. In this yummy recipe, expect fast, easy, and spicy with salty, sweet, and sour flavors kicking in. The spiciness level can be adapted to your taste by adjusting the chili garlic sauce. This will make 4 side servings or 3 hearty main course servings.

Provided by lutzflcat

Time 15m

Yield 3

Number Of Ingredients 10

3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 ½ tablespoons brown sugar
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce, or more to taste
1 teaspoon grated fresh ginger
3 tablespoons creamy peanut butter
2 (3 ounce) packages ramen noodles
2 tablespoons chopped peanuts
2 medium green onions, thinly sliced diagonally

Steps:

  • Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
  • Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
  • Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 18.7 g, Cholesterol 0.1 mg, Fat 21.9 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 958.8 mg, Sugar 8.8 g

SPICY ASIAN NOODLES FOR ONE



Spicy Asian Noodles for One image

This quick ramen recipe will have you enjoying a spicy combination of flavors in this no-cook sauce in under 15 minutes. Deep flavors in such a simple sauce. Sweetness from the apricot preserves and heat from the peppers, but you'll keep going back for more!

Provided by Chef Mo

Time 15m

Yield 1

Number Of Ingredients 12

1 tablespoon creamy peanut butter
1 tablespoon ginger paste
1 tablespoon chili oil
1 tablespoon apricot preserves
1 tablespoon balsamic vinegar
1 clove garlic, minced
½ tablespoon soy sauce
½ tablespoon sesame oil
½ teaspoon chili powder
¼ teaspoon crushed red pepper
1 (3 ounce) package ramen noodles
½ tablespoon chopped unsalted peanuts

Steps:

  • Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
  • Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
  • Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 41 g, Cholesterol 0.1 mg, Fat 32 g, Fiber 4.6 g, Protein 9 g, SaturatedFat 5.5 g, Sodium 854 mg, Sugar 12.9 g

Tips:

  • Prep Your Ingredients: Chop your vegetables and mince your garlic ahead of time to save time and make the cooking process smoother.
  • Use Fresh Seafood: Ensure your clams are fresh for the best flavor and texture. Look for ones that are tightly closed and have a briny scent.
  • Don't Overcook the Clams: Clams cook quickly, so be careful not to overcook them as they can become tough and rubbery.
  • Add the Noodles Last: Add the noodles towards the end of the cooking process to prevent them from becoming soggy.
  • Season to Taste: Adjust the amount of heat, salt, and pepper to your personal preference before serving.

Conclusion:

This spicy Asian-style noodles with clams dish combines the bold flavors of Asian cuisine with the freshness of seafood. With its quick preparation time and delectable taste, it's a perfect weeknight meal or a delightful addition to any party spread. So, gather your ingredients, fire up your wok, and embark on a culinary journey that will tantalize your taste buds and leave you craving for more!

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