One pot clam noodle bowl
One pot clam noodle bowl
This one pot noodle bowl is ready in under 10 minutes and perfect for a light but filling lunch. Made with clams, bone broth, ginger, onion and rice noodles, it supports energy, digestion and the nervous system to support brain health. A simple anti-inflammatory seafood soup recipe for busy days.
Why this meal works
Easy to digest
Clams provide bioavailable iron, B12 and zinc to support energy, mood and the nervous system
Bone broth supports gut health and inflammation balance
Ginger aids digestion
One pot clam noodle bowl
Ingredients
serves 1
250g fresh clams, cleaned
1 small red onion, finely sliced
1 thumbnail size ginger, peeled and grated
splash of olive oil
240ml bone broth
60g rice noodles
fresh chopped coriander to finish
lime wedge to finish
chilli flakes, optional
Method
Heat the olive oil on a medium pan over a gentle heat. Add the sliced onion and grated ginger and cook for 2-3 minutes until soft and fragrant.
Pour in the bone broth and bring to a gentle simmer.
Add the clams and rice noodles, cover with a lid and cook for 4-5 minutes, until the clams have opened and the noodles are tender.
Discard any clams that remain closed.
Remove from the heat and finish with fresh coriander, a squeeze of lime and chilli flakes if using.
Some clams need soaking to remove grit, others don’t. Seawater clams are often already clean, while freshwater clams usually need soaking for 20 minutes to remove grit. If in doubt, ask you fishmonger.
Frozen clams can be used. Add straight from frozen and cook until opened.
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