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1
Cook spiral noodles until 7 minutes done: If the recommended cooking time on the packaging bag is 10 minutes, then turn off the heat after 7 minutes, open the lid, and let it continue to soak in water. Add oil to the pot and fry the garlic cloves over high heat until fragrant. -
2
After frying the garlic cloves until golden brown, turn down the heat and carefully pour in the washed clams (clams contain water, so be careful not to get splashed by the hot oil). Add mirin and water in a ratio of 1:3. If you don’t have mirin, you can use cooking wine + sugar instead. Cover and cook over high heat until the clams open. The clams I bought were relatively small, and they all opened within 1 minute after the water boiled. -
3
Put out the cooked clams. Then scoop up the spiral noodles and transfer them to the clam water in the large pot. -
4
Add pearl mushrooms (or other fresh fungi) at the same time, cover, bring to a boil over high heat, then turn to medium heat and cook for 1-2 minutes until the spiral noodles are completely soft. Pay attention to check the water amount, and add a little water as appropriate. -
5
When the spiral noodles are cooked, turn off the heat. The spiral noodles fully absorb the clam water and are moderately soft and hard. Finally add the green beans (cooked ahead of time and just slightly reheated here) and the previously cooked clams. -
6
Add black pepper and salt to taste. Stir fry evenly. Clam water contains salt, so be sure to taste it before seasoning. -
7
Keep off the heat, cover and simmer for 2 minutes. If you happen to have instant pasta sauce at home, it will taste better if you mix it in a little. If you don’t have it, you don’t have to add it. Its recommended dosage is 1 serving of pasta plus 1 sachet of sauce, but my dosage is 4 servings of pasta plus 1 sachet of sauce, because the clam soup is already very umami. -
8
Finished and sprinkled with sesame seeds.