鹽味拉麵 Shio (Salt Flavor) Ramen

材料 Ingredients

鹼麵 Alkaline noodles 1人份 for 1 person 日式叉燒醬汁 Japanese chashu sauce 4 大匙 Tbs 鹽 Salt 1/2 小匙 tsp 滾燙拉麵湯頭 Boiling ramen soup base 2 杯 cup 日式叉燒 Japanese chashu 2 片 slice 滷溏心蛋 Braised soft boiled eggs 1 個 ea 滷筍片 Braised bamboo shoot slices 適量 proper amount 木耳絲 Shredded Wood-Ear Fungus 適量 proper amount 綠豆芽 Mung been sprout 適量 proper amount 蔥花 Minced Scallions 適量 proper amount 紫菜片 Sheet Nori (Dried Seaweed) 適量 proper amount

請參考拉麵餡料 Please refer to Ramen Toppings


做法

1.	燒開2/3鍋水後將麵條丟進去煮3分鐘或到你喜歡的軟度。將麵濾乾。
2.	湯碗裡先加入4大匙叉燒醬汁和1/2小匙鹽。放進麵後再加入2杯熱拉麵湯頭。稍微攪拌一下。
3.	將叉燒肉，蛋(切成兩半)，木耳絲，筍片，豆芽菜，蔥花和紫菜片排在麵上即可。

PROCEDURE

1.	Boil 2/3 pot of water. Cook the noodle in the water for 3 minutes, or until the noodles reach desired softness. Drain the noodles.
2.	Add 4 tbs. of chashu sauce and 1/2 tsp. of salt in a soup bowl. Place in the cooked noodles and 2 cups of hot ramen soup base and mix briefly.
3.	Arrange chashu, egg (cut in half), shredded wood-ear fungus, bamboo slices, bean sprout, scallion and nori on top of the noodles.

最後更新 (Last Update): 06/11/2018
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