- Cuisine: Chinese
- Serves: 4
- 600 gm clams, soaked in cold water to remove grit, drained
- 2 tbsp peanut oil
- 10 gm (2cm piece) ginger, cut into julienne
- 1 garlic clove, finely chopped
- 24 scallops with roe
- 4 prosciutto slices, torn into bite-sized pieces
- 1Â½ tbsp XO sauce (see note)
- 100 gm snow pea tendrils and leaves, plus extra to serve
- 1 tbsp Shaoxing wine, or to taste
- 2 tsp soy sauce, or to taste
- To serve: bean sprouts, trimmed
- 200 gm “00″ flour
- 100 gm tapioca flour
- 1 tbsp peanut oil
Prep time 40 mins, cook 15 mins (plus cooling)
Noodles are made five different ways in China: pulled, cut, extruded, peeled or kneaded. For the kneaded method, small amounts of dough are spindled into small noodles; these noodles may be time-consuming to make, but they are well worth it. The texture is velvety and light, similar to that of fresh udon.
For kneaded noodles, combine flours, half the oil and a pinch of salt in a heatproof bowl and set aside. Bring 275ml water to the boil in a saucepan and add flour mixture, then beat with a wooden spoon until smooth and combined. Cover with a damp tea towel, cool slightly (5 minutes), then transfer to a work surface and knead until a smooth and elastic dough forms (5 minutes). Pinch off thumbnail-sized pieces of dough and roll with your hands into approximately 7cm-long noodles, and place on a lightly floured tray. Meanwhile, bring a saucepan of salted water to the boil. Cook noodles until just tender (3-5 minutes), then drain, refresh under cold running water, and transfer to a bowl, stir through remaining oil to prevent sticking, set aside.
Bring 125ml water to the boil in a large saucepan. Add clams and cook, shaking pan occasionally, until clams open (2-4 minutes). Drain (discard liquid) and set aside.
Heat half the oil in a large wok over high heat, add ginger and garlic and sautÃ© until fragrant (20-30 seconds). Add scallops and prosciutto and sautÃ© until just browned (1-2 minutes), remove from wok and set aside. Heat remaining oil in wok over high heat, add XO sauce and snow pea leaves and stir-fry until starting to wilt (20-30 seconds). Add Shaoxing wine and soy sauce, scallop mixture, reserved clams and noodles, and toss until warmed through (1-2 minutes). Serve topped with extra snow pea leaves and bean sprouts.