我是台式炒麵 Taiwanese Stir Fried Noodles

這禮拜就來跟大家分享阿嬤的台式炒麵:

台式炒麵的麵體常選用油麵，由於油麵已經是熟的，並不需要太長的烹煮時間。

我的作法是：先把配料炒軟，加高湯（整體味道較鮮甜），再加入川燙過的油麵，用燜的讓麵在鍋中吸飽醬汁，然後不完全收乾，留有一點醬汁，起鍋前再加一點烏醋，這樣做炒麵吃起來濕潤鮮香，我的天啊‼️太好吃～一起試試看吧!

📌做法參考夢幻廚房在我家@dreamchefhome 【古早味肉絲炒麵】，謝謝分享！
   • 阿嬤的【古早味肉絲炒麵】簡易台式炒麵，好吃到停不下來Grandma's F...  

📌做法參考阿慶師@achingchef，謝謝分享！
   • 快速料理「台式炒麵」，炒紅蔥頭香氣十足，快速燜炒口味超經典！｜靈魂就是鍋邊...  

📌 材料(3 到 4人份):
油麵______________400g
紅蘿蔔____________ 50g
木耳______________ 50g
洋蔥______________120g
高麗菜____________ 300g
蔥________________60g
豬梅花肉__________150g
豬油______________1.5大匙
雞高湯____________250ml

📌 調味料:
米酒______________2大匙
醬油______________3大匙
醬油膏____________1大匙
烏醋______________1大匙
白胡椒粉__________ 適量

📌 豬肉絲醃料:
1. 醬油____________1/2小匙
2. 米酒____________1/4小匙
3. 香油____________1/4小匙
4. 太白粉__________1/4小匙

📌 作法:

1. 把豬梅花肉切成肉絲，加入上述的豬肉絲醃料，抓勻後，醃10分鐘。

2. 等待肉絲入味的同時，把紅蘿蔔、木耳、洋蔥切成絲，高麗菜、蔥切成段，分成蔥綠和蔥白。

3. 燒一鍋水，水滾後，放入油麵川燙，煮的時候，用筷子把麵在水中弄散開。(時間約為30秒)

4. 熱鍋下豬油1大匙，轉中火，先把豬肉絲炒至表面微焦，拿起備用。

5. 鍋中補下豬油1/2大匙，一樣中火，先炒蔥白，炒至香氣出來後，加入紅蘿蔔絲、木耳絲、洋蔥，拌炒一下後，加入米酒，炒至洋蔥軟後，加入高麗菜。

6. 將高麗菜炒軟後，此時轉大火，加入雞湯、醬油、醬油膏和白胡椒粉，翻炒均勻後，加入豬肉絲和油麵，轉中火並蓋上鍋蓋，煮兩分鐘( 時間可自行調整，煮的時候，適時的看一下鍋中的汁是否已經收乾。若汁太多，多滾一下；若汁太少，就要馬上起鍋了。)

7. 打開鍋蓋，轉大火，加入蔥綠和烏醋，翻炒一下，就完成囉!

📌 因為是阿嬤的台式做法，當然這次也是使用豬油囉! （最近好像豬油大使🤣，一連串的分享都是用豬油）如果沒有豬油，用一般的油也是可以的。

📌 使用豬油主要增添料理的香氣，有興趣在家煉豬油的朋友，可參考我之前的影片 → 【水煮豬油】
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【Taiwanese Stir Fried Noodles Recipe】

📌Ingredients (for 3 to 4 servings):
Oil noodles_____________400g( pre-cooked thick noodles)
Carrot__________________50g
Wood ear mushrooms__ 50g
Onion___________________120g
Cabbage________________300g
Green onions____________60g
Pork shoulder___________150g
Pork fat_________________1.5 tbsp (can be substituted by any oils)
Chicken stock___________250ml(can be replaced by mushroom stock, vegetable stock or water)

📌Seasonings:
chinese cooking wine____2 tbsp
Soy sauce_______________3 tbsp
oyster sauce_____________1 tbsp
Black vinegar____________1 tbsp
White pepper powder____a pinch( as much as you like)

📌Marinade for Pork:
Soy sauce_______________1/2 tsp
chinese cooking wine____1/4 tsp
Sesame oil_______________1/4 tsp
Cornstarch_______________1/4 tsp

📌Instructions:
1. Cut the pork into thin strips and marinate with the pork marinade ingredients. Mix well and let it sit for 10 mins.

2. Slice the carrot, wood ear mushrooms, and onion into strips, the cabbage and green onions into sections, separating the green parts from the white parts.

3. Bring a pot of water to a boil , then blanch the oil noodles by stirring with chopsticks to separate the noodles (about 30 seconds).

4. Heat 1 tbsp of pork fat(or any oils you like) in a pan over medium heat. Stir-fry the pork strips until slightly brown, then remove and set aside.

5. Add 1/2 tbsp of pork fat to the pan. Over medium heat, first stir-fry the white parts of the green onions until fragrant. Add the carrot strips, wood ear mushrooms, and onion. Stir-fry briefly, then add the chinese cooking wine. Continue to stir-fry until the onion is soft, then add the cabbage.

6. Once the cabbage is softened, increase the heat to high. Add the chicken stock(can be mushroom stock as well, or normal water), soy sauce, oyster sauce, and white pepper powder. Stir well, then add the pork strips and oil noodles. Reduce heat to medium, cover the pan, and cook for two minutes (adjust the cooking time as needed, checking to see if the liquid has reduced. If there’s too much liquid, cook longer; if there’s too little, remove from heat immediately).

✨Taiwanese chow mein is a bit wet. It is not like the typical fried noodles where you need to make the water to be absorb by noodles.

7. Remove the lid, increase the heat to high, add the green parts of the green onions and black vinegar, and give it a quick stir. Your dish is ready!

✨The noodles I used are called 'you mein,' which are known as oil noodles in English. They are pre-cooked noodles. Some people prefer to boil them before cooking, but you don’t really have to. It’s up to you.

✨If you want to use a different type of noodles, just make sure to cook them until they are 80% done before frying them.😊

ENJOY!