Sizzled Clams with Udon Noodles and Watercress

• 7 ounces dried udon noodles
• 1/4 cup plus 1 teaspoon canola oil
• 2 dozen littleneck clams, scrubbed and rinsed
• 1 tablespoon minced fresh ginger
• 1 garlic clove, thinly sliced
• 1 tablespoon minced flat-leaf parsley
• 1 1/2 teaspoons Chinese black bean sauce
• 1/4 cup sake
• 1 bunch watercress (6 ounces), thick stems discarded
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon unsalted butter
• 1 scallion, thinly sliced
• Chile oil, for drizzling

1. In a medium saucepan of boiling water, cook the udon until tender, 5 minutes.
2. Drain and toss with 1 teaspoon of the canola oil.
3. Meanwhile, heat a wok until very hot.
4. Add 2 tablespoons of the canola oil and when it starts smoking, add the clams.
5. Cover and cook for 2 minutes.
6. Add the ginger, garlic, parsley and black bean sauce and stir-fry for 2 minutes.
7. Add the sake, cover and cook until the clams open, about 5 minutes longer.
8. Pour the clams and their juices into a large bowl.
9. Return the wok to high heat and add the remaining 2 tablespoons of canola oil.
10. Add the watercress and stir-fry until crisp-tender, about 2 minutes.
11. Add the udon, oyster sauce and butter and stir-fry until the udon are evenly coated.
12. Return the clams and any accumulated juices to the wok and stir-fry just until combined.
13. Transfer to the bowl, garnish with the scallion and drizzle with chile oil.
14. Serve immediately.

udon noodles, canola oil, littleneck clams, fresh ginger, garlic, flatleaf parsley, chinese black bean sauce, sake, oyster sauce, unsalted butter, scallion, chile oil

Taken from www.foodandwine.com/recipes/sizzled-clams-udon-noodles-and-watercress (may not work)