This recipe appears in:Skillet Suppers: Rice Noodles with Clams, Snowpeas, and Corn
Note: To keep everything in one skillet, I cook the noodles directly in the skillet, but you can also prepare them according to the package instructions and add them to the skillet during the last 2 minutes of cooking.
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- 2 tablespoons olive oil
- 1 cup thinly sliced shallots
- 1 serrano pepper, thinly sliced
- Kosher salt
- 2 cups fresh corn kernels from 2 small ears corn
- 2 ½ cups low-sodium vegetable broth
- ¼ cup rice wine vinegar (more or less to taste)
- 24 littleneck clams, scrubbed
- 1 (8 oz) package thin rice noodles, broken into 4-inch pieces
- 2 cups snow peas, ends trimmed, cut into bite-sized pieces on the bias
- 1 cup halved cherry tomatoes
- 1 tablespoon soy sauce (more or less to taste)
- 1 tablespoon sriracha
- 1 cup fresh cilantro leaves, roughly chopped
- 1 lime, cut into wedges for serving
Add 2 tablespoons olive oil to a 12-inch skillet over high heat until shimmering. Lower the heat to medium high and add shallots, serrano, and a pinch of salt. Stir and cook until softened, about 4 minutes. Add corn and cook for 1 minute longer.
Add the broth, vinegar, and clams, and increase heat to high. Cook, stirring and shaking skillet occasionally until clams just begin to open. Add then noodles, snow peas, and tomatoes, ladling broth over the noodles to moisten them. Lower to a simmer, cover, and continue to cook, stirring occasionally, until the clams are completely open, and the noodles are soft, about 5 minutes longer. Discard any clams that do not open.
Add the soy sauce, sriracha, and cilantro, and stir to combine. Serve immediately with lime wedges.