【港式經典】豉油皇炒腸粉 Stir fry steamed rice-flour roll in soy sauce

Name: 【港式經典】豉油皇炒腸粉 Stir fry steamed rice-flour roll in soy sauce
Yield: 3-4人
Ingredients: 8條/rolls 腸粉或蝦米腸粉 Steamed rice-flour roll; 40克/g 銀芽 Mung bean sprouts; 20克/g 韭菜 Chinese chive; 2隻/pcs 冬菇 Shiitake mushroom; 少許/Some 芝麻 Sesame; 2湯匙/tbsp 生抽 Soy sauce; 1湯匙/tbsp 蠔油 Oyster; 2茶匙/tsp 老抽 Dark soy sauce; 2茶匙/tsp 糖 Sugar; 2湯匙/tbsp 水 Water; 1茶匙/tsp 麻油 Sesame

2023 年 02 月 24 日發佈列印

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好多人投訴整炒腸粉都會黐埋一堆，完全分唔開，賣相唔靚之餘食起上嚟亦唔方便。原因好簡單，腸粉嘅表面仲未煎至乾身，仲係好似蒸腸粉嘅狀態，所以就會黐住。想呢道豉油皇炒腸粉整得好，記得要畀心機，將腸粉逐條分開慢慢煎香至得，咁就𠰴會黐住㗎啦！

食譜影片

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食材（3-4人） 30分鐘內

- 食材
- 腸粉或蝦米腸粉 Steamed rice-flour roll 8條/rolls
- 銀芽 Mung bean sprouts 40克/g
- 韭菜 Chinese chive 20克/g
- 冬菇 Shiitake mushroom 2隻/pcs
- 芝麻 Sesame 少許/Some
- 豉油皇汁
- 生抽 Soy sauce 2湯匙/tbsp
- 蠔油 Oyster 1湯匙/tbsp
- 老抽 Dark soy sauce 2茶匙/tsp
- 糖 Sugar 2茶匙/tsp
- 水 Water 2湯匙/tbsp
- 麻油 Sesame 1茶匙/tsp

1冬菇浸軟，切條備用 Soak shiitake mushroome until tender then strips.
2腸粉切段 Section steamed rice-flour roll.
3韭菜切段 Section Chinese chive.
4醬汁拌勻備用 Mix the ingredients of the sauce.
5腸粉用少許油細少煎至表面焦香，盛起備用 Pan fry steamed rice-flour rolls until surface is little brunt. Dish up.
6原鑊爆香冬菇，再下韭菜及銀芽炒香 Stry fry mushroom until fragrant. Then add in Chinese chive and mung bean sprouts.
7下腸粉炒勻，再下豉油皇汁兜勻 Add back rice-flour rolls. Stir fry with the sauce.
8撒上芝麻即成 Sprinkle sesame and done.