Toasted Soy & Scallion Noodles with Clams

Ingredients

24 clams (about 2 pounds)
1 tablespoon flour
1 bunch scallions, sliced
3 cloves garlic, sliced
1 in ginger, finely choppe
¼ cup olive oil
1 12-oz can Basque cider (or other dry cider)
3 packs Momofuku Soy & Scallion Noodles
1 lemon
cilantro, chopped (optional)

Noodles with clams are one of our favorite summertime meals. We served a version of these on the opening menu at Momofuku Nishi. They were always a fan favorite, so we pulled that recipe from our archives and modified it to feature the savory powers of our Momofuku Soy & Scallion Noodles.

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DO AHEAD:
Soak clams in a bowl with water and 1 tablespoon of flour for 30 minutes to 1 hour. (This will allow them to filter out some of the grit.) Remove from water and rinse each clam to ensure they are clean.

Heat oven to 400°F. Place noodles on a sheet pan and toast for 10 minutes. Remove from the oven and cool.

PREPARE YOUR NOODLES:
Heat oil over medium heat in a large pan or braiser with a lid. Add scallions (saving ¼ cup, which we’ll use for garnish later), plus garlic and ginger and cook, stirring frequently until they are soft and starting to brown, about 5–7 minutes.

Add cider to the skillet, scraping up any browned bits, then add the 3 noodle sauce packets, 3 dried scallion packets, and 1 cup of water and bring to a boil. Add clams to boiling liquid, then quickly cover. Cook covered for 7–8 minutes, stirring once halfway through, then remove from heat.

Transfer clams to a large bowl, then return your pan to high heat and bring the liquid back to a boil. Add the noodles and cook, breaking them up as they start to soften, for about 4 minutes total. (Add more water, if you need a little more liquid.)

Remove from heat, toss in reserved clams, and top with remaining scallions and cilantro. Serve with lemon wedges.