Main Ingredients:
Clams: 1/2 pound; Thin noodles: a small handful; Baby bok choy: a small handful; Egg: 1.
Additional Ingredients:
Soybean oil: as needed; Ground Sichuan peppercorn: 1 tsp; Light soy sauce: 1 tsp; Salt: 1 tsp; Chopped scallions: as needed.
Taste: Salty and fresh; Cooking Method: Boil; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Cooking Seafood Vegetable Egg Noodles
The baby bok choy is home-grown. Today, I only picked a small handful to cook for my child, washed it twice with clean water as there are no pesticides.
The clams were caught by myself at the seaside yesterday. I brought back half a bucket of seawater and soaked them in it.
Heat the pan, add soybean oil, then add chopped scallions, ground Sichuan peppercorn, soy sauce, pour in a bowl of water. Since I used thin noodles this time, you can add the noodles, baby bok choy, and clams to the pot at the beginning. Cover with a lid for 5-6 minutes. Add a little salt because the clams are from the sea and already salty. Cover for another 3-4 minutes. The clams are already flavorful without adding MSG.
