Skillet Rice Noodles with Clams, Snow Peas, and Corn

Name: Skillet Rice Noodles with Clams, Snow Peas, and Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 237 milliliters halved cherry tomatoes; 473 milliliters fresh corn kernels from 2 small ears corn; 237 milliliters fresh cilantro leaves, roughly chopped; 3 servings Kosher salt; 1 lime, cut into wedges for serving; 24 littleneck clams, scrubbed; 2 Tbsps olive oil; 227 grams package thin rice noodles, broken into 4-inch pieces; 59 milliliters rice wine vinegar (more or less to taste); 1 serrano pepper, thinly sliced; 237 milliliters thinly sliced shallots; 473 milliliters snow peas, ends trimmed, cut into bite-sized pieces on the bias; 1 Tbsp soy sauce (more or less to taste); 1 Tbsp sriracha; 591 milliliters low-sodium vegetable broth

You can never have too many side dish recipes, so give Skillet Rice Noodles with Clams, Snow Peas, and Corn From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Add 2 tablespoons olive oil to a 12-inch skillet over high heat until shimmering. Lower the heat to medium high and add shallots, serrano, and a pinch of salt. Stir and cook until softened, about 4 minutes.

Ingredients you will need

Olive Oil

Shallot

Salt

Equipment you will use

Frying Pan

Add corn and cook for 1 minute longer.

Ingredients you will need

Corn

Add the broth, vinegar, and clams, and increase heat to high. Cook, stirring and shaking skillet occasionally until clams just begin to open.

Ingredients you will need

Vinegar

Broth

Clams

Equipment you will use

Frying Pan

Add then noodles, snow peas, and tomatoes, ladling broth over the noodles to moisten them. Lower to a simmer, cover, and continue to cook, stirring occasionally, until the clams are completely open, and the noodles are soft, about 5 minutes longer. Discard any clams that do not open.

Ingredients you will need

Snow Peas