Back home , but still loving those Asian tastes that were so satisifying in San Francisco. Soba noodles are made with buckwheat and are much lighter than their Italian cousins. The Japanese customarily eat them cold, but they are delicious hot. If you have leftovers, the noodles are great the next day served cold as part of a salad. This recipe is the creation of Sara Moulton and it is another easy-to-prepare weeknight supper.
SOBA NOODLES WITH ASIAN CLAM SAUCE
(serves 4)
- 3 pounds littleneck clams
- 4 medium scallions
- one 1 1/2-inch piece fresh ginger
- 8 ounces soba noodles
- 1 pound bok choy or napa cabbage
- 1/4 cup fresh cilantro sprigs
- 1/4 cup vegetable oil
- 2 garlic cloves
- 1/3 cup dry white wine
- Kosher salt and freshly ground black pepper
Bring a very large pot of well-salted water to a boil over high heat. Scrub the clams, discarding any that won't close.
Trim and chop both the white and green parts of the scallions, keeping them separate. Peel and Microplane grate the ginger (about 1 1/2 teaspoons).
When the water has come to a boil, add the noodles and cook following the package directions. Drain and rinse well;set aside.
Meanwhile, trim and thinly slice the bok choy (4 generous cups). Chop the cilantro (about 2 tablespoons).
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped white parts of the scallions and cook until softened, about 1 minute. Add the ginger and press the garlic (about 2 teaspoons) into the pan; cook for 1 minute more.
Add the clams and white wine to the pan; turn the heat up to high.Cover the pan and cook for 5 to 7 minutes, or until the clams open; transfer the clams to a bowl as they open. Discard any clams that won't open after 6 to 8 minutes.
Add the bok choy to the saucepan; cover the pan and steam for 2 minutes or until the bok choy has wilted. Add the noodles, clams in their shells, chopped green parts of the scallions, the cilantro, and salt and pepper to taste; cook just until hot. Serve in 4 pasta bowls.
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