Method

• 1.
  Cook noodles according to packet instructions. Drain and set aside.

• 2.
  Preheat a wok with a lid over high heat until smoking, then add pipis. Cover and cook, shaking wok occasionally, for 1-2 minutes or until pipis open.
• 3.
  Transfer to a bowl, reserving liquid. Remove half the pipis from shells, discarding shells (keep remaining pipis in shells).
• 4.
  Transfer reserved pipi liquid to a measuring jug, then add enough water to bring it up to 100ml. Stir through mirin.
• 5.
  Return wok to high heat and add pipi liquid. Bring to a simmer, then gradually whisk in butter, one piece at a time, until incorporated and creamy.
• 6.
  Add the sake and pepper, and bring to the boil, then add cooked noodles, pipis and spring onion. Toss to combine and serve immediately.