干炒素肉麵
Stir-Fried Noodles with Vegan Ham




材料:
素培根火腿(切絲)- 150克
炒麵餅 – 300克
甘筍(切絲)- 25克
鮮冬菇(切絲)- 20克
芽菜 – 10克
唐芹(切段)- 10克
薑(切絲)- 10克
調味:
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – 2茶匙
糖 – 適量
麻油 – 少量
暖水 – 適量
Ingredients:
Vegan Bacon Ham (shredded) – 150g
Dried noodles – 300g
Carrot (shredded) – 25g
Fresh mushroom (shredded) – 20g
Bean sprouts – 10g
Chinese celery (sectioned) – 10g
Ginger (shredded) – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Black Bean Soy Sauce – 2 tsp
Sugar
Sesame oil
Warm water
做法:
- 將炒麵餅用暖水浸開,撈起瀝乾備用。
- 甘筍絲用熱水燙至稔身,撈起瀝乾備用。
- 炒香鮮冬菇和素培根火腿絲。
- 下薑絲及芽菜炒出香味。
- 倒入炒麵及調味料炒勻,最後下唐芹炒均勻即可上碟。
Steps:
- Soak dried noodles in warm water, drain and set aside.
- Blanch carrot with hot water, drain and set aside.
- Sauté mushroom and bacon ham until fragrant.
- Add shredded ginger and bean sprouts.
- Add noodles and seasoning. Stir to combine. Garnish with Chinese celery and ready to serve.



