Sauteed Canadian Geoduck in XO sauce with sobo noodles

Recipe created by Stephen Wong
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Geoduck from Canada, harvested from the wild, is formed by nature and therefore each clam is unique. While the outward appearances will vary in size, colour and shape, the overall taste and texture of distinct geoducks will remain similar. The taste and texture of the geoduck’s siphon meat however is different than the taste and texture of the body meat, providing versatility and endless opportunities for delicious dishes. The shell completes a dish as a beautifully natural, decorative accessory. Canadian geoduck expert, Chef Stephen Wong, notes the wonderful benefits of working with geoducks of all sizes and also all parts of the geoduck. He has created the following 5-Course Geoduck from Canada Menu to fully embrace the entire geoduck and geoducks of all sizes, shapes and colours.


1 cup cut flowering Chinese chives

1 cup cut yellow Chinese flowering chives

2 cups mung bean sprouts

2 Tbsp butter

1 package mini oyster mushrooms, trimmed

2 Tbsp XO sauce

1 Geoduck from Canada siphon meat, thinly sliced

Soba Noodles Ingredients

1/4 cup concentrated soup base for tempura and udon

1/4 cup water

2 tsp grated ginger

1 Tbsp minced green onions

1 Tbsp toasted sesame oil

3 or 4 bundles soba noodles


Preparation method:
In a large pot of boiling salted water, blanch chives and bean sprouts briefly, about 30 seconds. Remove with slotted spoon and plunge the vegetables into ice water to set the colour and texture. Drain very well over paper towels. Soba Noodles: Just before you’re ready to serve, make the noodles. In a small saucepan, combine the soup base and water and bring to a boil. Add ginger and green onions, then sesame oil and mix. Cover and keep warm. In the same pot of water the vegetables were cooked, boil soba noodles until al dente (cooked through but still a little chewy). Drain really well while tossing to loosen the strands of noodles. Transfer to a mixing bowl, add soup mixture and toss with chopsticks or tongs to coat well. Divide onto warm serving plates and keep warm. To Assemble: In a wok or large skillet, over medium high heat, melt butter and sauté oyster mushrooms until golden, about 2 minutes. Add blanched chives and bean sprouts and stir-fry for 1 minute. Season with salt to taste and set aside. Turn heat to high. Add XO sauce to the wok and stir briefly until fragrant. Add geoduck and stir-fry briefly, about 30 seconds. Add mushrooms and vegetables mixture and toss well, stir-frying rigorously for about 1 minute. Divide stir-fry onto the plated noodles and serve immediately.
Serves 4-6

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