Clam Noodle Salad

Featured in the Honolulu Star-Advertiser on August 9, 2017.
Recipe compliments of Chef Grant Sato from Kapiolani Community College.

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Ingredients:

Clam Noodle Salad

  • 1 Japanese cucumber thinly sliced on a bias
  • 1/2 onion, fine julienne
  • 1/2 red bell pepper, fine julienne
  • 1 teaspoon salt
  • 2 cloves garlic, minced or ground
  • 2 tablespoons vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame seed oil
  • 1/4 cup or more to taste gochugaru (coarsely ground red pepper; available at local grocery)
  • 1 cup chopped clams with juice
  • 1/2 cup finely chopped green onion
  • 1/4 cup toasted sesame seeds
  • 1 bundle cooked somen noodles

Directions:

Place cucumber, onion, and red bell pepper in a bowl and toss with salt. Add in garlic, vinegar, honey, sesame seed oil, gochugaru, and clams; mix well and allow mixture to sit for 10 minutes. Add in green onions and sesame seeds; toss well. Form somen into small rounds and arrange on edge of a round platter; place clam mixture in center or individually plate each round of somen on a small plate topped with a portion of the clam. Makes 4 servings.

Approximate Nutrient Analysis per serving:
530 calories, 12 g fat, 1.5 g saturated fat, 20 mg cholesterol, at least 1650 mg sodium, 82 g carbohydrate, 3 g fiber, 12 g sugar, 22 g protein

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