Chinese noodles with clams and pumpkin seed cream

Name: Chinese noodles with clams and pumpkin seed cream - Lavinia F.
Ingredients: a package of Chinese pea and bean noodles 400 g shelled scallops one tablespoon of walnut oil two tablespoons of cold; pressed pumpkin seed cream 3 cloves of garlic a few slices of leek 3 tablespoons of corn starch 300 ml of soy milk one teaspoon of black cumin Himalayan salt chopped parsley

Over - Chinese noodles with clams and pumpkin seed cream by Lavinia F. - Recipia

Chinese Noodles with Clams and Pumpkin Seed Cream Usually, when I'm in the mood for something quick and want to use clams, I make these Chinese noodles. I've tried the recipe in various combinations, but the version with pumpkin seed cream and soy milk is my favorite when I want something dairy-free and fresh-tasting. Frozen clams are relatively easy to find, and I typically have the other ingredients at home or at the market. Quick Info Total Time: approximately 30 minutes Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 3-4 Difficulty: easy Recipe Type: main dish, everyday meal, or quick dinner Ingredients 1 package of pea and bean Chinese noodles 400 g shelled clams 1 tablespoon walnut oil 2 tablespoons cold-pressed pumpkin seed cream 3 cloves of garlic A few slices of leek 3 tablespoons cornstarch 300 ml soy milk 1 teaspoon black cumin Himalayan salt Chopped parsley (for garnish) Instructions 1. Bring 500 ml of water to a boil in a pot. Once boiling, turn off the heat and add the noodles. Let them sit for 4 minutes, then remove them immediately and set aside. If they seem sticky, you can rinse them briefly with cold water. 2. In a large skillet, add the shelled clams, leek slices, chopped garlic, and black cumin. Pour 100 ml of soy milk over them. Allow them to simmer on low heat for about 10 minutes. If the clams are frozen, be careful not to let the liquid reduce too much. 3. After 10 minutes, add salt to taste and stir in the 2 tablespoons of pumpkin seed cream. Mix until it is well incorporated with the liquid in the skillet. 4. Dissolve the cornstarch in the remaining 200 ml of soy milk. Add the mixture to the clams and stir gently over low heat for another 5 minutes. The sauce will thicken slightly. 5. Turn off the heat, add the cooked noodles and 1 tablespoon of walnut oil. Gently toss to coat the noodles with the sauce. 6. Finally, sprinkle chopped parsley for color. Why I Make This Recipe Often I love it because it’s quick, requires no hard-to-find ingredients, and the clams pair well with the creamy pumpkin seed sauce. The recipe is easily adaptable if I want to use what I have in the fridge, and the combination of noodles, seafood, and vegetable sauce works well for a dinner meal. Tips and Variations Tips - Pea and bean Chinese noodles cook quickly, so don’t leave them in the water for more than a few minutes, or they will become too soft. - If using frozen clams, there's no need to fully thaw them beforehand; you can add them directly to the skillet, just adjust the cooking time slightly. - Mix the cornstarch well in cold milk to avoid lumps. Substitutions - Soy milk can be replaced with another plant-based milk (almond, rice) if you don’t have it on hand. It will be just as creamy with regular milk, but it won't be vegan/lactose-free. - Walnut oil can be substituted with sesame or olive oil. - If you don’t have pumpkin seed cream, you can use tahini, but the flavor will be different. Variations - If you want more texture, you can add thinly sliced mushrooms or sautéed carrots along with the leek. - You can use rice noodles or soba instead of pea and bean noodles, but adjust the soaking/cooking time accordingly. - For those who like a bit of spice, you can add half a chopped chili pepper at the beginning. Serving Ideas - Serve the dish immediately while it's hot, directly from the skillet or on deep plates. - It works as a main dish for dinner, accompanied by a simple green salad. - For those who want something crunchy, you can sprinkle some lightly toasted whole pumpkin seeds on top at the end. Frequently Asked Questions 1. Can I use fresh clams instead of frozen? Yes, if you have fresh clams, they work very well. Clean them and cook them until they open, then remove them from their shells and continue with the recipe. 2. What can I use instead of pumpkin seed cream? If you don’t have it, tahini or sunflower seed paste are the closest alternatives in texture, but the flavor will be different. You can also try a tablespoon of peanut butter if you don’t mind the taste. 3. Can cornstarch be substituted? If you don’t have cornstarch, you can use rice flour or a little all-purpose flour, but you will need to mix more vigorously to avoid lumps and adjust the quantity. 4. What can I replace soy milk with? You can use any plant-based milk or water, but the sauce won't be as creamy. 5. How salty should the sauce be? Salt is added to taste, but keep in mind that the noodles and clams already contain salt; I add salt after adding the pumpkin seed cream to avoid over-salting. Nutritional Values Approximately, one serving has about 330-350 kcal, with around 18-20 g of protein (from clams and noodles), 9-12 g of fat (mainly from oil and pumpkin cream), and 45-50 g of carbohydrates (mostly from noodles and starch). The amounts vary depending on the noodles and how much cream/oil you use. It’s a balanced recipe with a good protein intake and fewer carbohydrates than regular pasta. Storage and Reheating Noodles with clams do not keep well for more than 24 hours. However, if you have leftovers, store them in the fridge in a covered container. When reheating, add a little milk or water; otherwise, they will become too dry. I do not recommend keeping them for more than a day, as clams change texture and flavor. The recipe is best enjoyed fresh.

Category: Over Author: Lavinia F. Views: 1 Date: 03.10.2024

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