蔥油露汁拌麵 Somen with Spring Onion and Ginger

15 Feb

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明天是農曆正月初七,根據中國傳統習俗,稱為眾人生日。中國及一些亞洲民族會於這天吃撈魚生,寓意越撈越高,步步高升。此外也有於這天吃及第粥,因其材料包含豬潤及豬腸,取其富潤長生之意。而很多地方會在這天有吃麵條的習俗,寓意長長的麵條纏著歲月的雙腿時光不會流逝,取長壽之意。也有些人這天會吃素,所以我介紹這款” 蔥油露汁拌麵 ” 是素麵,但如果喜歡可自行加入任何肉類。

準備時間: 10 分鐘

烹調時間: 5 分鐘

材料:

細白麵條(乾)200g

蔥4棵(切絲) 

紅椒絲適量

蔥油露: 

豉油1湯匙      

蠔油1湯匙      

魚露1湯匙      

味醂1湯匙

乾蔥80g (切細)

薑5cm (切絲)  

油3湯匙          

麻油1湯匙

做法:

  1. 細麵絛投入大滾水中,灼至軟硬適中盛出,迅速用冷水沖洗冷卻,瀝乾水份。
  2. 將豉油、蠔油、魚露及味醂,拌勻備用。
  3. 燒熱3湯匙油,爆香乾蔥碎、薑絲、一半蔥絲、一半紅椒絲,離火前將已經拌勻之各調味料放入,迅速離火。
  4. 將適量蔥油露汁加入麵中拌勻,放於盛器上,洒上蔥絲及紅椒絲即成。

Preparation : 10 minutes

Cooking : 5 minutes

Ingredients:

200g dried somen     

4 spring onion, finely shredded  

Bird pepper, finely shredded                 

Sauce : 

1 Tbsp soy sauce       

1 Tbsp oyster sauce       

1 Tbsp fish sauce      

1 Tbsp mirin

80g shallot finely chopped

5cm ginger finely shredded  

3 Tbsp oil          

1 Tbsp sesame oil

Method :

  1. Bring water to a boil, add somen cook until done. (beware not to over cook the somen) Remove from boiling water, rinse with cold water immediately and drain.
  2. Mix the soy sauce, oyster sauce, fish sauce and mirin then set aside. 
  3. Heat 3 tbsp of oil in a wok, saute shallot, ginger, half of  the shredded spring onion and half of the shredded bird pepper, finally stir in mixed sauce in step 2 then remove from heat.  
  4. Place the somen in a serving plate, pour sauce in step 3 into somen then mix them well, To serve, sprinkle with the rest of the  shredded spring onion and shredded bird pepper. 

One Response to “蔥油露汁拌麵 Somen with Spring Onion and Ginger”

  1. H&CL February 16, 2013 at 7:55 AM #

    so handy. everyone has these ingredients at home.

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