This rice pasta noodle dish features a soup concentrated with the umami of clams and chicken mince. Its smooth texture and rich yet gently satisfying flavor make it a perfect dish for enjoying authentic Asian noodle cuisine at home.
Ingredients
Main Ingredients (2 servings)
- Rice Pasta 1 bag (250g)
- Clams 200g
- Ground Chicken 200g
- Mitsuba (Japanese Parsley) 2 bunches
- Salted Pickled Mustard Greens (Sincai), shredded (to taste)
- Ginger, shredded (approx. 2 pieces worth)
Seasonings
- [A] Toasted White Sesame Oil 1 tbsp
- [B] Cooking Sake (Rice Wine) 2 tbsp
- [B] Water 500ml
- [C] Salt 2 tsp
- [C] Black Pepper (to taste)
- [D] Sesame Oil 1 tbsp +
Steps
- Boil plenty of water in a pot and add Rice Pasta 1 bag (250g). Cook for about 8 minutes.
- In a separate pot, add Ground Chicken 200g and cook over medium heat, stirring slowly to prevent sticking. (The trick here!) Do not add oil; let the chicken's own fat render to bring out its aroma.
- Once the chicken has released its fat and turned white, add the shredded Ginger (approx. 2 pieces worth), Salted Pickled Mustard Greens, shredded (to taste), and Toasted White Sesame Oil 1 tbsp, and continue to sauté.
- To the sautéed mixture, add the rinsed Clams 200g, Cooking Sake (Rice Wine) 2 tbsp, and Water 500ml. Cover with a lid and bring to a boil.
- Once boiling, reduce heat and simmer for 3-4 minutes.
- Season the simmering soup thoroughly with Salt 2 tsp and Black Pepper (to taste).
- Add the cooked rice pasta to the soup and simmer for 30 seconds to 1 minute to allow it to absorb the flavors.
- Once the rice pasta has absorbed the soup's flavor, add the roughly chopped Mitsuba (Japanese Parsley) 2 bunches. Finally, drizzle with Sesame Oil 1 tbsp + and serve.
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