SPICY CLAM UDON
We love our hot soup noodle dishes here. The days have come and gone where there were little ramen lunch wagons with outdoor seating for their customers, open only during the late evening hours. Frequented by customers on their way home from a night of partying.
One particular wagon is now a very popular Ramen Restaurant, still in the same neighborhood from 30 years ago. I had a dish similar to this there, very flavorful and spicy. The original recipe was topped off with one single clam in a shell.
2 (7 oz.) pkg. Oriental-style udon noodles 1 tsp. sesame seed oil 1 clove garlic, chopped 1 tsp. fresh ginger, grated 1 (8 oz.) can whole clams, with liquid 2 c. water 1 pkg. soup base (from noodle package) 2 TB each lemon juice, Aloha shoyu, mirin sake, white miso paste 1 tsp. Thai chili garlic paste ¼ c. each chopped mustard cabbage, won bok, cabbage 2 TB green onion, chopped pinch togarashi (Japanese red pepper)
In a saucepan over medium heat; sauté garlic and ginger in oil. Add clams, liquid, water and soup base; bring to a boil. Stir in noodles and remaining ingredients; cook 2 minutes.