Authentic Asian Sauces

Spicy Clam with Rice Vermicelli

Spicy Clam with Rice Vermicelli

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Soak the rice vermicelli in room temperature water until soft.

  2. Put the clams into a bowl of water with a bit of oil and salt to clean for half an hour.

  3. Heat the oil in a wok, add minced garlic and sauté until fragrant. Add enoki mushrooms, rice vermicelli, clams and the seasoning. Stir fry until the clams are cooked.

  4. Add a bit of sesame oil, sprinkle with chopped scallion and coriander.

  5. Tips:

    Use fresh short neck clams for sweeter taste and better texture.