炒烏龍麵 Yaki Udon (Fried Udon Noodles)

材料 Ingredients
冷凍烏龍麵 Frozen Udon4 包 pack
去骨去皮雞胸肉(切絲) Boneless skinless chicken breast (Cut thin strips)3/4 磅 lb (300g)
洋蔥(切絲) Onion (julienned)1 個(中) ea (medium)
胡蘿蔔(切絲) Carrot (julienned)1 杯 cup
乾香菇(泡軟切絲) Dried Shitake Mushroom (Rehydrated/Julienned)1/2 杯 cup
油 Cooking oil4 大匙 Tbs
醬油 Soy sauce1 大匙 Tbs
炒麵醬汁 Fried noodle sauce1 份 portion
麻油 Sesame oil1 大匙 Tbs
七味粉 Japanese 7-spice1 小匙 tps
炒烏龍麵圖片

做法
1.準備炒麵醬汁。
2.雞肉用1大匙醬油拌勻醃十分鐘。
3.將冷凍烏龍麵放在熱水內泡軟。不要泡太久以免變糊。
4.炒鍋內加熱4大油﹐放入洋蔥炒香後再加入香菇絲炒1分鐘。
5.加入炒麵醬汁的A料和雞絲，繼續炒到雞肉變白。
6.加入胡蘿蔔，麵條，炒麵醬汁B料和1大匙麻油，拌炒至麵條都著色﹐而醬汁略為收乾。最後撒上七味粉。

炒烏龍麵做法圖片

PROCEDURE
1.Prepare the Fried Noodle Sauce.
2.Marinate the chicken with 1 tbs. of soy sauce for 10 minutes.
3.Soak the frozen udon in hot water. Take them out of water right after the noodles become loose.
4.Heat 4 tbs. of oil in a wok. Add the onion and sauté until aromatic. Add the shitake mushrooms and sauté for another minute.
5.Season with the part A from the Noodle/Rice Sauce. Add the chicken and sauté until the chicken turns white.
6.Add the carrot, udon, part B from the Fried Noodle Sauce and 1 tbs. of sesame oil, stir until the noodles are colored and the sauce reduces a little. Sprinkle 7-spice powders over the noodle and serve the dish hot.




最後更新 (Last Update): 09/04/2013
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