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Before you jump to Udon noodles alle Vongole recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

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A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

The kitchen on its own gives you many small methods by which energy and money can be saved. Green living just isn’t that hard. It’s concerning being sensible, usually.

We hope you got insight from reading it, now let’s go back to udon noodles alle vongole recipe. To cook udon noodles alle vongole you need 12 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Udon noodles alle Vongole:

1. You need 2 servings Cooked udon noodles
2. Provide 300 grams Asari or manila clams
3. You need 3 clove Garlic
4. Use 1 Red chili pepper
5. Prepare 2 tbsp Sake
6. Get 400 ml Water
7. Prepare 2 tsp Granulated soup stock from sea scallops
8. Prepare 1 tsp Salt
9. Prepare 1 tsp Soy sauce
10. Use 3 tbsp Olive oil
11. Prepare 1 Katakuriko slurry
12. Get 3 Scallions

Steps to make Udon noodles alle Vongole:

1. Remove sand from the clams and wash them. Remove seeds from the red chili pepper. Mince the garlic, scallion and red chili pepper.
2. In a deep pan, heat 2 tablespoons of olive oil and cook the udon noodles and remove from the pan.
3. In the same pan, add 1 tablespoon of olive oil and add the garlic and red chili peppers. When fragrant, add the clams and cook for a shot while, then add the sake and water. Cover with the lid and bring to a boil.
4. Once the clams have opened, add the cooked udon noodles, soup base from the scallops, soy sauce and salt and bring to a boil. Add the katakuriko dissolved in water to thicken the liquid.
5. Serve on a plate and done.

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