Spicy Clams Vermicelli Pot

Spicy Clams Vermicelli Pot 
(Serves 1-2)

Ingredients :

Clams                  10–15 pcs

Vermicelli              50g (1 roll)

Spinach                 50g

Enoki mushrooms (a handful)

Yumyumia Hot Chili Oil     1 tbsp

Chili Broad Bean Paste       1 tbsp

Garlic                     2 cloves, minced

Ginger                     a few slices

Spring onion          to taste, chopped

Coriander                 for garnish

Chicken broth + water       500ml

Salt                          to taste
 

Instructions :

1. Soak clams in salted water for 1–2 hours to remove sand, then rinse clean.

2. Soak vermicelli in warm water until softened, then drain.

3. Heat a little oil in a pot, sauté minced garlic and ginger. Add Yumyumia Chili Oil and doubanjiang, stir-fry until fragrant.

4. Pour in the stock, and add spinach and vermicelli. Bring to a boil, then reduce to medium heat.

5. Add the clams and cook until the shells open.

6. Taste and season with salt as needed.

7. Garnish with spring onion and coriander. Serve hot.

 

✨ Tips

You can substitute spinach with any vegetables of your choice.

Adjust the seasoning and spiciness to your preference.