豉油皇炒麵 Hong Kong Style Soy Sauce Fried Noodles

材料 Ingredients
甜豉油 Sweet soy sauce 1 份 portion
細蛋麵 Thin egg noodle2/3 磅 lb (300g)
綠豆芽 Mung bean sprout1/2 磅 lb (225g)
韭菜(切5cm小段) Garlic chive (cut 2" segment)1/4 磅 lb (113g)
洋蔥(切粗絲) Onion (thick julienne)1/2 個 ea
鹽 Salt1/3 小匙 tsp
白胡椒 Ground white pepper1/4 小匙 tsp
食用油 Cooking oil 1+1 大匙 Tbs
白芝麻 White sesame seed2 大匙 Tbs
 豉油皇炒麵圖片

做法
1.準備好甜豉油。
2.燒開半鍋的水，放進蛋麵依照包裝指示煮熟後撈出濾乾。
3.炒鍋燒熱後加入1大匙油，綠豆芽，1/3小匙鹽和1/4小匙白胡椒快速翻炒1分鐘，加入韭菜再炒30秒。盛出放在一旁。
4.原鍋加入1大匙油和洋蔥炒香。放進麵條和甜豉油炒至麵和醬汁充分拌勻。
5.拌入炒好的綠豆芽和韭菜。裝盤後再撒些白芝麻。

豉油皇炒麵做法圖片

Procedure
1.Prepare the Sweet Soy Sauce.
2.Boil half a pot of water. Add the noodles and cook by following the package instruction. Drain the water.
3.Add 1 tbs. of oil, mung bean sprouts, 1/3 tsp. of salt and 1/4 tsp. of white pepper in a heated wok. Sauté quickly for 1 minute. Add the garlic chive and sauté for another 30 seconds. Plate the mixture and set it aside.
4.Add 1 tbs. of oil and onion to the same wok and sauté until aromatic. Add the noodles and Sweet Soy Sauce. Stir until the noodles and sauce are well combined.
5.Mix in the mung bean sprouts and garlic chives. Plate the dish then sprinkle with white sesame seeds.




最後更新 (Last Update): 08/30/2020
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