Food & Drink

Japanese Inspired Vongole

Spaghetti alle Vongole is one of my favourite dishes. I wanted to recreate this Italian classic with a fun twist…noodles instead of pasta, and soy sauce instead of salt! For this recipe, I paid a visit to Costi Seafoods and Tokyo Mart in Northbridge Plaza for all the critical ingredients.
 
Tokyo Mart is the leading retailer in Japanese groceries and is famous for its wide variety of products authentic to Japan. The store offers a fantastic array of sakes, Japanese spices, snacks and handy day-to-day lifestyle accessories. It is your one-stop-shop for all your Japanese pantry essentials; everything from soy sauce, mirin, and rice vinegar to noodles miso, dashi, and shitake mushrooms.
 
I hope you enjoy this Japanese-inspired Noodle Vongole. It’s the perfect dish for your summer entertaining!

Ingredients
500 grams vongole or clams (Costi Seafoods)
600 grams udon noodles, 3 packets (Tokyo Mart)
6 cloves of garlic, 5 finely chopped, 1 minced
2/3 cup dry white wine
3 tablespoons of salted butter, 40 grams
¼ cup soy sauce, plus 1 additional teaspoon (Tokyo Mart)
1 tablespoon of Mishima rice seasoning or seaweed seasoning (Tokyo Mart)
1 bunch fresh parsley (Lo Surdos)
1 Birdseye chilli (Lo Surdos)
 
Step 1
Prepare and measure out all your ingredients.
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Step 2
Prepare udon noodles by removing from packet and adding to a bowl or pot of boiling water for two minutes. Stir gently until your udon are separated and pliable, then strain.

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Step 3

In a fry pan heat some olive oil and one finely chopped garlic. Add noodles and heat through for about two minutes. Add a quarter of a cup of soy sauce. Allow to cook for a further two to three minutes. Then turn heat off.
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Step 4

In a Dutch pot add three tablespoons of butter, four cloves of finely chopped garlic and one chopped chilli, sauté until fragrant and butter has melted. Add two thirds of cup of white wine and one to two teaspoons of soy sauce, bring to a boil. Once boiling, reduce heat to medium and allow to simmer for two to three minutes uncovered to boil out the alcohol.

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 Step 5
Next, add your clams or vongole and cover with lid. Cook until all the shells open up, this will take about four to five minutes.

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 Step 6
Add noodles straight into the large Dutch pot with your clams. Turn heat to low. Add a handful of freshly chopped parsley and sprinkle one tablespoon of seaweed seasoning. Mince one fresh garlic and toss through the noodles so everything is well mixed. Serve immediately.  

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