Broken Black Rice Noodles
Squid & Razor Clam Fideos with Hoisin Kewpie
Ilan Hall•
Nov 9, 2025
Riff on fideos, cleaned squid, steamed razor clams, breakup rice noodles, hoisin aioli, sweated aromatics (ginger, garlic, and scallions), toast noodles, steamed with stock, squid ink, baked in oven until crispy on top. Finish with hoisin aioli and egg yolk and bonito flakes and celery leaves and some chili oil.
Ingredients (19)
Ingredients (19)
Instructions
Steam razor clams (12) over high heat until they just open, about 2–3 minutes. Remove meat and set aside. Discard shells.
Whisk together hoisin sauce (3 Tbsp), kewpie mayo (½ cup), rice vinegar (1 tsp), and a pinch of salt. Chill until needed.
Add white wine (½ cup) to the pan and let it reduce slightly, scraping up any bits. Stir in fish sauce (1 Tbsp).
Add broken rice noodles (2 ½ cups) and stir to coat and toast lightly for 2–3 minutes.
Pour in seafood stock and bring to a gentle simmer.
Add the scored squid (7 oz) and steamed razor clam meat to the pan, followed by the squid ink. Stir to combine.
Transfer mixture to a personal paella pan. Broil on the highest oven setting for about 5–7 minutes, or until the top becomes crisp and dry.
Drizzle generously with hoisin aioli, top with egg yolks, bonito flakes, celery leaves, scallion greens, and chili oil.
Notes
Notes
Egg yolks can be gently cured or left raw depending on preference.
Optional: Add a squeeze of lime over the top before serving for extra brightness.
For more depth, add a splash of shaoxing wine to the aromatics stage.
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