Pipis with Black Bean Noodles
Cook Time 15 minutes
1 tbsp vegetable oil
200g Thai vermicelli noodles
1 knob ginger, julienned
1kg small pipis (vongole)
2 tbsp black bean sauce
4 spring onions, thinly sliced
Bring a large pot of water to a boil and prepare a large bowl of iced water on the side. Gently tease the noodles apart. Plunge in the boiling water and cook for one minute then, using a slotted spoon drain and refresh in the cold water then drain well.
Heat oil in a wok over high heat. Add the ginger and stir through, then add the pipis. Once the majority of the pipis start to open, use a slotted spoon to remove the pipis from the wok.
Add the black bean sauce to the wok and mix together with the ginger and the juice from the pipis.
Now add the noodles and the spring onions and toss to allow the noodles to absorb the sauce. Add the pipis back into the wok and toss again with the noodles and spring onions until everything is just coated in the sauce. Serve noodles on a large platter and enjoy!