Chilli, lime and cockle noodle bowl

By Annabel Langbein

Ingredients

• 1 tablespoon neutral oil (such as grapeseed)
• 2 garlic cloves
• 1/2 to 1 teaspoon chilli flakes
• 2 stalks lemon grass (bruise)
• 2 kaffir lime leaves
• 2.5 kilograms fresh cockles, clams or mussels
• 1/4 cup sake
• 2 cups chicken or fish stock
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 teaspoons soft brown sugar
• 1/4 cup coriander leaves (chopped)
• 1 kilogram fresh udon noodles (or 400 grams dried noodles)

Instructions

1. Heat oil in a large pot. Sizzle garlic, chilli, lemon grass and lime leaves for a few seconds then add the shellfish and sake. Cover pot and cook over high heat, removing shellfish as they open.
2. Remove kaffir leaves and lemon grass. Add all remaining ingredients except coriander leaves and noodles to the liquid in the pot and bring to a boil. Add coriander leaves.
3. Cook or heat noodles according to packet instructions. Divide hot noodles between bowls then top with shellfish and boiling broth.