Noodle soup loses its cold weather reputation with the help of fresh herbs and lemongrass.Gather Journal Lemongrass Noodles with Clams
A gingery, Asian-style riff on linguini with clams. We used somen noodles, but capellini, soba or ramen would be equally slurp-ready.
Cook shallots and garlic in canola oil in a medium saucepan until golden brown, about 7 minutes. Stir in lemongrass and ginger and cook, stirring, 2 minutes. Add stock, water, and pepper ﬂakes and bring to a boil, then reduce heat and gently simmer 15 minutes. Strain, discarding aromatics. Return broth to a boil and add clams and cook, covered, until they just open. (Discard any clams that do not open.)
Meanwhile, bring a large pot of water to a boil and cook noodles 2 minutes, stirring (adjust time if using other noodles). Drain and rinse well under cold water to remove starch.
Divide watercress, mint, and noodles among bowls. Transfer clams as they open to bowls and pour broth over. Serve with squeeze of lemon.