Chilli, Lime and Cockle Noodle Bowl

This light, tangy broth makes an excellent foil for any kind of shellfish. I prefer the texture of thick udon noodles, but any type of noodle will do.

Aaron McLean

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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 
https://www.annabel-langbein.com/recipes/chilli-lime--cockle-noodle-bowl/31/

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Prep time:: 5 mins
Cook time:: 6-8 mins
Serves:: 4

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

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.