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- Heat olive oil in a large pan. Sauté onion, garlic and ginger for 1-2 mins. Add mushrooms and chili pepper. Add wine, stock and clams. Cover and simmer for 3 mins, until clams open. Add lime juice and sesame oil. Season.
- Distribute rice noodles between 4 warmed serving bowls. Ladle clam broth over top and sprinkle with herbs.