Pipis with Black Bean Noodles
Recipe by Justine Schofield
Serves 4 | 
20 minutes cooking time
Ingredients
-
1 tbsp vegetable oil
-
200g AYAM™ Rice Vermicelli
-
1 knob ginger, julienned
-
1kg small pipis (vongole)
-
2 tbsp AYAM™ Black Bean Sauce
-
4 spring onions, thinly sliced
Method
-
Bring a large pot of water to a boil and prepare a large bowl of iced water on the side. Gently tease the noodles apart. Plunge in the boiling water and cook for one minute then, using a slotted spoon drain and refresh in the cold water then drain well.
-
Heat oil in a wok over high heat. Add the ginger and stir through, then add the pipis. Toss to coat in the sauce and wait until they open. Use a slotted spoon to remove half of the pipis.
-
Now add the noodles and the spring onions and toss again to allow the noodles to absorb the sauce. Serve noodles on a large platter and top with the reserved pipis.
