Surf and turf - what's not to love? In this case, it's clams and
Chinese sausage, tossed through fresh egg noodles with black beans,
garlic chives and plenty of soy sauce. Speedy and tasty.
1½ tbspvegetable oil150 gmlap cheong sausage, thickly sliced20 gmginger, finely grated2garlic cloves, finely chopped2 tbspfermented black beans, coarsely mashed (see note)1 kgclams (see note)90 mlShaoxing wine2 tbspdark soy sauce400 gmfresh Hokkien noodles1 bunchgarlic chives, cut into rough 5cm piecesRoasted chilli oil (see note), to serve
Heat oil in a wok over high heat, add sausage, ginger and garlic, and stir-fry until sausage is browned (1-2 minutes). Stir in fermented black beans, then add clams and stir to coat. Add wine and soy sauce, cover with a lid and cook, shaking wok occasionally, until clams open (3-4 minutes).
Meanwhile, cook noodles in a saucepan of boiling salted water until just tender (2-3 minutes). Drain, then add to wok along with garlic chives. Stir-fry noodles, coating well with sauce, and serve hot with roasted chilli oil.