Sizzled Clams With Udon Noodles And Watercress

Ingredients

• 7 ounces dried udon noodles
• 1/4 cup plus 1 teaspoon canola oil
• 2 dozen littleneck clams, scrubbed and rinsed
• 1 tablespoon minced fresh ginger
• 1 garlic clove, thinly sliced
• 1 tablespoon minced flat-leaf parsley
• 1 1/2 teaspoons Chinese black bean sauce
• 1/4 cup sake
• 1 bunch watercress (6 ounces), thick stems discarded
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon unsalted butter
• 1 scallion, thinly sliced
• Chile oil, for drizzling

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