Glass Noodles with Clams over a Fire

RECIPE—Denise bar à vin Photo—Renaud Lafrenière

Khoa Lê is unstoppable. He’s a filmmaker, a visual artist, a celebrated restauranteur, and a co-founder of the sex toy company Afterglo. We invited him to participate in a creative residency at BESIDE Habitat to relax, make some meals, and enjoy the forest. Here, he shares one of the recipes in the woods.


  • Soak the noodles in cold water for 15 to 20 minutes. Soak the dried mushrooms in hot water for 15 to 20 minutes, then julienne.
  • Preheat a 10-inch [25 cm] pan, add 60 ml [4 Tbsps] neutral oil (e.g., grapeseed or canola oil). Sauté shallots, ginger, garlic scapes, and carrots until soft and shallots are translucent, 2 to 3 minutes. Add clams and cover for 2 to 3 minutes until clams start opening.
  • Add napa cabbage and wood ear mushrooms and cook until cabbage wilts and the mushrooms soften, 1 to 2 min.
  • Drain the noodles, then add them to the pan with the clam juice and Shaoxing wine.
  • Lastly, add the fish sauce and rock sugar. Season with white pepper and salt to taste. Remove from heat and serve with green onions.

Our Editor-in-Chief, Catherine Métayer, interviewed Khoa Lê for the latest issue of BESIDE. Don’t miss their thoughtful, wide-ranging conversation about intimacy, family, and cooking as a creative act.

Here are some other articles that may interest you.

© 2023 BESIDE Habitat Inc. All rights reserved.

Edit cookie preferences