肉燥炒米粉 Stir-Fried Rice Noodles with a Taiwanese Style Meat Sauce

材料 Ingredients

乾米粉 Dried rice noodle 1/3 磅 lb (150g) 肉燥 Taiwanese style meat sauce 2 杯 cup 韭菜 Garlic Chive 1 杯 cup 綠豆芽 Mung been sprout 2 杯 cup 無鹽高湯 Unsalted stock 2 杯 cup 白胡椒 White pepper 1 小匙 tsp

做法

1.	將乾米粉在冷水裡泡軟。不要泡過軟，否則煮時會變爛。
2.	將豆芽洗乾淨, 把較長的根部及帶殼的部份摘掉。韭菜洗乾淨後切成4cm小段。
3.	炒鍋裡燒滾2杯高湯。加入米粉和肉燥用中火翻炒到湯汁收乾。
4.	加入豆芽，韭菜和白胡椒粉拌勻。火關掉，讓鍋裡餘溫把豆芽和韭菜燜熟。

PROCEDURE

1.	Soak the dried rice noodles in cold water until they are soft. Do not soak them too long, otherwise they will be soggy after cooking.
2.	Wash the bean sprouts, pinch off the longer roots and husks. Wash the garlic chives and cut them into 1.5" segments.
3.	Heat 2 cups of stock in a wok. Add the soaked rice noodles and Taiwanese Style Meat Sauce and stir-fry at medium heat until all the stock is absorbed by the noodles.
4.	Mix in the bean sprouts, chives and white pepper. Turn off the heat. Wait until the bean sprouts and chives are cooked through by the remaining heat.

最後更新 (Last Update): 08/14/2013  ©
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