Martin Yan - Steamed Oysters and Glass Noodles

STEAMED OYSTERS AND GLASS NOODLES

Makes: 2 servings as part of a multi-course meal

Ingredients:

1/2 pkg (1 ounce) dried bean thread noodles
8 large oysters in the shell
4 lettuce leaves

For the Sauce:
3 tablespoons XO sauce (store bought)
2 tablespoons minced green onion
1 tablespoon soy sauce
3/4 teaspoon sugar
1/2 teaspoon minced garlic

Cooking:

Pour enough warm water over the bean thread noodles in a large bowl to cover them completely. Soak until softened, about 10 minutes. Drain the noodles, lay them out on a cutting board and cut them into 2-inch pieces.
Using an oyster knife, shuck the oysters, removing the meat from the shells and setting them aside on a plate as you go. Discard the flat half of each shell. Line a Chinese steaming basket with lettuce. Nestle the reserved cupped half of each shell in the lettuce so it won't tip over during steaming.
Make the sauce: Stir the XO sauce, green onion, soy sauce, sugar, and garlic together in a small bowl until the sugar is dissolved.
Divide the noodles among the 8 oyster shells. Top each bed of noodles with an oyster, and then spoon about 1 tablespoon of sauce over each oyster.
Set the steaming basket over a wok of boiling water, cover, and steam over high heat until the oysters are cooked through, 5 to 7 minutes. Serve the oysters hot, directly from the steamer basket.

Note: XO sauce is a seafood-flavored chili sauce that is available in all Asian grocery store.