Main Ingredients:
Clams: 500g; Enoki Mushrooms: 80g; Vermicelli: 100g; Onion: half; Zucchini: 1.
Seasonings:
Bird’s Eye Chilies: 3; Soy Sauce: 2 tablespoons; Herbs: to taste; Oyster Sauce: to taste; Garlic: to taste; Ginger: a small piece; Sweet Bean Sauce: to taste; Salt: to taste.
Flavor: Mildly Spicy; Cooking Method: Grilled; Time: Ten Minutes; Difficulty: Easy.
Detailed Steps for Making Grilled Clam Noodles
Wash the clams twice in a vegetable washing basket, soak them in salt water, drain after 1 hour (the salt water should be as salty as seawater).
Soak the vermicelli in cold water until soft.
Peel and slice the zucchini into long strips, cut the herbs into sections and set aside.
Finely chop the bird’s eye chilies, optional if you don’t want it spicy.
Clean the enoki mushrooms, spread them out on aluminum foil.
Slice the onion and set aside.
Layer the zucchini strips and onion slices on top of the enoki mushrooms.
Place the soaked vermicelli on top of the onion slices.
Chop the garlic into minced garlic, mix with sweet bean sauce, chopped chilies, soy sauce, and oyster sauce.
Place the clams on top of the vermicelli, drizzle with the sauce, sprinkle with chopped herbs, and wrap in aluminum foil.
Preheat the oven to 230 degrees Celsius and bake for 20 minutes.
