Ingredients
| 1 | Water, (boiling) |
| 1 packet | Vermicelli (Main) |
| 1 ½ kgs | Clams |
| 1 | Baby onion, (sliced) |
| 200 ml | White wine |
| 1 | Lemon, (halved) |
| 1 tsp | Coriander seeds, (crushed) |
| 1 to serve | Fresh coriander |
Ponzu sauce
| 500 ml | Soy sauce |
| ⅓ cup | Mirin |
| ½ cup | Rice wine vinegar |
| 1 cup | Lemon juice |
| 25 g | Dried bonito flakes, (plus extra to serve with the noodles) |
| 3 pieces | Seaweed, (dried, kombu) |
Directions
- Remove the vermicelli from the packet. Remove the strings if any, then put into a large bowl and cover with boiling water.
- Using a pair of tongs in one hand, cut the noodles with scissors. Drain when soft.
- Clean the clams then put into a saucepan with the wine, onion, lemon and coriander seeds. Cover with a lid and bring to a boil.
- They will be cooked in approximately 3 minutes. Drain, reserve 1 cup of liquid and add with the clams to the vermicelli
- To make the ponzu sauce, simmer all the ingredients, then strain.
- Serve the noodles with the clams and spoon over the ponzu according to taste. Add fresh coriander and extra bonito flakes.