Ingredients

5 packages fresh ramen noodles or 4 dried ramen noodles

1 Tbsp. Vegtable oil

3 clams (such as littleneck or manila about 36 ) scrubbed

3 red thai chillies , thinly , sliced

3 garlic cloves thinly sliced

1 cup dry rice wine (such as mishio or sake )

1/4 black or toasted or roasted sesame oil

2 tablespoon oyster sauce

2 cups thai basil leaves or

4 scallions thinly sliced

Method

Cook noodles in a large of boiling water (unsalted) stairing occasionally , according to package directions. Drain noodles reserved 2 cups cooking liquid divide among bowls.

Meanwhile heat vegetable oil in a large Dutch oven or other heavy pot over medium. Cook ginger stairing often until fragrant and lightly browned on both sides about 4 minutes.

Increase heat to high and add clams , chilies , garlic , wine , sesame oil , oyster sauce and one and one half reserved cooking liquid to pot . Stir to combine , then cover and cook until clams open 5-8 minutes from heat . Uncover pot and remove from heat . Discard any clams that haven’t open . Stir on Thai basil . Taste broth and add more noodles liquid if too salty or more oyster sauce if not salty enough . Ladle clams and broth over noodles in bowls.

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