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Chilli, Lime and Cockle Noodle Bowl
1 tbsp neutral oil, such as grapeseed 2 cloves garlic, crushed ½-1 tsp chilli flakes 2 stalks lemon grass, bruised 2 kaffir lime leaves about 2.5kg fresh cockles, clams or mussels ¼ cup sake 2 cups chicken or fish stock 2 tbsp lime juice 1 tbsp fish sauce 2 tsp brown sugar To serve: ¼ cup chopped coriander 1kg cooked udon noodles or 400g dried noodles
© Annabel Langbein Media
Heat oil in a large pot. Sizzle all the flavourings for a few seconds then add the shellfish and sake. Cover pot and cook over high heat, removing shellfish as they open. Remove kaffir leaves and lemon grass. Add all remaining ingredients except coriander leaves and noodles to the liquid in the pot and bring to a boil. Add coriander leaves.
Cook or heat noodles according to packet instructions. Divide hot noodles among bowls then top with shellfish and boiling broth.
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