Clam, sausage and black bean noodles with garlic chives

This quick noodle dish combines clams, lap cheong sausage and black beans for an unconventional surf and turf.
William Meppem
4 - 6

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.




1.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).
2.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.

Fermented black beans and roasted chilli oil are available from Asian grocers. Clams are available to buy already purged of grit; otherwise soak clams in water for 20 minutes to remove sand.

Drink Suggestion: A bold young Beaujolais. Drink suggestion by Max Allen


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