Skillet Rice Noodles with Clams, Snow Peas, and Corn

Ingredients

• 1 cup cherry tomatoes halved
• 2 cups ears corn fresh
• 1 cup cilantro leaves fresh roughly chopped
• 3 servings kosher salt 
• 1  lime for serving cut into wedges
• 24  littleneck clams scrubbed
• 2 tablespoons olive oil 
• 8 oz vermicelli thin
• 0.3 cup rice vinegar to taste (more or less )
• 1  serrano chiles thinly sliced
• 1 cup shallots thinly sliced
• 2 cups snow peas ends trimmed cut into bite-sized pieces on the bias
• 1 tablespoon soya sauce to taste (more or less )
• 1 tablespoon sriracha 
• 2.5 cups vegetable broth low-sodium

Equipment

• frying pan

Directions

1. Add 2 tablespoons olive oil to a 12-inch skillet over high heat until shimmering. Lower the heat to medium high and add shallots, serrano, and a pinch of salt. Stir and cook until softened, about 4 minutes.
2. Add corn and cook for 1 minute longer.
3. Add the broth, vinegar, and clams, and increase heat to high. Cook, stirring and shaking skillet occasionally until clams just begin to open.
4. Add then noodles, snow peas, and tomatoes, ladling broth over the noodles to moisten them. Lower to a simmer, cover, and continue to cook, stirring occasionally, until the clams are completely open, and the noodles are soft, about 5 minutes longer. Discard any clams that do not open.
5. Add the soy sauce, sriracha, and cilantro, and stir to combine.
6. Serve immediately with lime wedges.