Vongole Noodles

I was inspired by the recipe for Spaghetti Vongole so we had longevity noodles with vongole (clams) yesterday night. My top tips for this recipe:

1.Wok must be smoking hot before adding ingredients. This accentuates the flavour of the ingredients more.
2. If vongole is not available, then use fresh pipis or prawns.
3. Do not soak vongole for more than 8 hours, the "taste of the sea" may be lost.


Here is the recipe (serves 2).

Ingredients
600g fresh vongole (soaked overnight in salted water and rinsed to discard excess sand prior to cooking)
6 bundles of dried longevity noodles (or fresh hokkien noodles)
3 cloves of garlic (finely chopped)
2 birds eye chilli or regular red chilli (finely chopped)
4 tablespoon fresh coriander (roughly chopped)
3 tablespoon vegetable oil
2 tablespoon sake or shao hsing wine
1 tablespoon sesame seed oil
salt and white pepper to taste

Method
1. In a pot with rapidly boiling water, cook longevity noodles until al dente (2-3 minutes). Unlike pasta, you do not need to add salt when cooking longevity noodles. Toss in sesame seed oil and set aside.
2. Heat vegetable oil in wok. Add cut chillies and garlic. Saute lightly until fragrant. Add salt to taste, this accentuates the flavour of the garlic and chillies.
3. Add vongoles and then sake. Stir fry for 2-3 minutes and add half the chopped coriander.
4. When vongoles are almost cooked, add noodles and stir to combine.
5. Add white pepper to taste and garnish with remaining coriander.