1 teaspoon peanut oil
1 bunch of green onions, julienned
8 cloves of garlic, thinly sliced
1 minced jalapeno
1 tablespoons minced ginger
Pinch of crushed red pepper
4 cups fish or chicken stock
1 cup sake or rice wine vinegar
3 pounds littleneck clams, scrubbed and soaked
1/4 pound somen noodles, cooked al dente
3/4 cup julienned Holly basil
Fish sauce to taste
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