Stir-fried Razor clam in Black Bean and Garlic Sauce with Pan-fried Noodles
| Difficulty |  35 min required |
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Ingredients
| Razor Clam 6 pcs |
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| Shrimp roe noodles 2 pcs |
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| Tri-Color Bell peppers ½ pc each (Sliced) |
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| Red onion ½ pcs (Sliced) |
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| White marmoreal mushroom 1 pack (Cut-off the roots and chop into pieces) |
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| Garlic 3 pcs (Smashed and chopped) |
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| Douchi some (Smashed and chopped) |
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| Chinese celery 1 pc (Sectioned) |
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| Red cluster pepper 1 pc |
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| Corn-starch water some |
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| Water ½ bowl |
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Sauces
| Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tsp |
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| Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp |
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| Lee Kum Kee Shaoxing Huadiao Wine 1 tbsp |
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| Lee Kum Kee Double Mushroom Dark Soy Sauce 1 tsp |
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| Salt ½ tsp |
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| Sugar ½ tsp |
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Method
| 1 | Clean the razor clam and slice it lengthwise, remove the organs and sand. Set aside. |
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| 2 | Bring water to a boil, cook shrimp roe noodles tills soften. Set aside. Add razor clams, simmer for around 30 seconds. Put razor clams into cold water and set aside. |
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| 3 | Heat the pan with oil, place shrimp roe noodles evenly on the pan and pan-fry both sides of the noodles into golden brown. Set aside. |
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| 4 | Heat the pan with oil, add garlic, douchi and red cluster pepper until fragmented, add razor clam and stir fry with high heat. Add Shaoxing Huadiao Wine, bell peppers, red onion, white marmoreal mushroom and Chinese celery and stir-fry till thoroughly cooked. |
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| 5 | Add Salt Reduced Oyster Sauce, Soy Sauce, salt, sugar and water. After bring to a boil, add corn-starch water and Dark Soy Sauce, serve with the pan-fried noodles. |
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