廣式煎麵(兩面黃) Cantonese Style Pan-fried Noodles

材料 Ingredients

蝦仁(去沙腸) Shelled shrimp (deviened) 8 尾 ea 干貝(橫切兩半) Scallop (Cut in half) 6 個 ea 雞胸肉(切片) Chicken breast (sliced) 1/3 杯 cup 蜜汁叉燒(切片) Char-Siu BBQ Pork (sliced) 1/3 杯 cup 胡蘿蔔(切片) Carrot (sliced) 1/4 杯 cup 青江菜 Spoon cabbage 2 大顆 large head 香菇(切半) Shiitake mushroom (cut in half) 4 朵 ea 基本醃料(淡) Light basic marinade 2 份 portion 蠔油醬汁 Oyster Sauce 1 份 portion 水 Water 3/4 杯 cup 醬油 Soy sauce 2 大匙 Tbs 細蛋麵 Thin egg noodle 1/2 磅 lb (225g) 食用油 Cooking oil 4 大匙 Tbs

做法

1.	把青江菜直切成四瓣 (小的話對半切)。 將菜放在水龍頭下沖洗﹐菜心的部份尤其要留意。
2.	將蠔油醬汁準備好﹐配方中的芡粉改成1-1/2大匙
3.	將蝦仁，干貝和雞片用基本醃料醃10分鐘。
4.	燒滾2/3鍋水。放進青江菜和紅蘿蔔片川燙30秒，隨即撈出泡在冷水裡。將青江菜濾乾和胡蘿蔔放在一旁備用。
5.	轉小火讓水降溫。放進蝦仁，干貝和雞片泡至半熟，撈出濾乾放在一旁備用。
6.	原鍋水裡放進蛋麵依照包裝指示煮熟後撈出濾乾(水不夠要再加)。8吋平底鍋燒熱，加入2大匙油和熟麵。用中火將底部煎黃。將麵翻面後再加入2大匙油繼續煎黃。盛出麵到盤裡。
7.	炒鍋燒熱後加入蠔油醬汁A料炒香。注入3/4杯的水，蠔油醬汁B料，2大匙醬油和香菇燒滾。待醬汁變濃稠後加入蝦，干貝，雞片，叉燒肉片翻炒1分鐘。最後再拌入青江菜和胡蘿蔔片。將炒好的餡料淋在麵上，趁熱食用。

PROCEDURE

1.	Cut each head of spoon cabbage lengthwise into four equal parts. Wash the spoon cabbage under running water - pay extra attention to the heart part.
2.	Prepared the Oyster Sauce, change the corn starch to 1-1/2 table spoon.
3.	Marinate the shrimp, scallop and chicken with the Light Basic Marinade for 10 minutes.
4.	Boil 2/3 pot of water. Blanch the spoon cabbage and carrot slices for 30 seconds then shot them in the cold water. Squeeze the spoon cabbage dry. Set the spoon cabbage and carrot aside.
5.	Turn the heat to low. When the water cools down a little, add the shrimp, scallop and chicken. Cook until they are 50% done. Transfer the shrimp, scallop and chicken to a plate.
6.	Add the noodles to the same and cook by following the package instruction, add more water if necessary. Take out the noodles and drain the water. Add the noodles and 2 tbs. of oil to a heated 8" pan. Pan-fry until the bottom is golden brown. Turn the noodles over. Add 2 more tbs. of oil and continue to cook until this side is golden brown too. Transfer the noodles to a plate.
7.	Add the part A from the Oyster Sauce to a heated wok. Saute until aromatic. Place in 3/4 cup of water, the part B from the Oyster Sauce, 2 tbs. of soy sauce and mushroom. Bring the mixture to a boil. Cook over medium heat until the sauce is thick then add the shrimp, scallop, chicken, char-siu and cook for 1 minute. Mix in the spoon cabbagey and carrot. Pour the mixture over the fried noodles and serve immediately.

最後更新 (Last Update): 06/12/2018
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