Clam Broth With Rice Noodles

• 2 tbsp olive oil
• 1 None onion, finely chopped
• 1 clove garlic, minced
• 1 inch fresh ginger, peeled, thinly sliced
• 3.5 oz enoki mushrooms
• 1 None red chili pepper, deseeded, finely chopped
• 1/2 cup dry white wine
• 1/2 cup vegetable stock
• 2 lb fresh clams, cleaned
• 1-2 tbsp lime juice
• 1 tsp sesame oil
• 3.5 oz rice noodles, cooked
• 1 tsp fresh parsley, chopped
• 4 sprigs fresh cilantro, chopped

1. Heat olive oil in a large pan. Saute onion, garlic and ginger for 1-2 mins. Add mushrooms and chili pepper. Add wine, stock and clams. Cover and simmer for 3 mins, until clams open. Add lime juice and sesame oil. Season.
2. Distribute rice noodles between 4 warmed serving bowls. Ladle clam broth over top and sprinkle with herbs.

olive oil, onion, clove garlic, ginger, enoki mushrooms, red chili pepper, white wine, vegetable stock, fresh clams, lime juice, sesame oil, rice noodles, parsley, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30073 (may not work)