肉片白菜炒烏冬 【時尚雜誌邀稿 (六)】 Stir - Fried Udon with Pork and Pak Choy 【Recipes for Vogue magazine ( 6 )】

像很多日本麵條料理一樣，烏冬麵在夏天多數涼吃，天冷則吃煮熱的。

Like a lot of other Japanese noodle dishes, udon noodles are usually eaten cold in summer and served hot in winter.

配搭選料可隨四季轉換和依個人口味。

You can use any seasonal vegetables of your choice; then just add meat, seafood, herbs or anything else to make up your favourite udon noodle dish.

因為麵粗但質軟，無論下湯、涼拌或熱炒。富有彈性的麵條與肉汁、上湯或醬料配合；都能帶出每道料理充滿香滑的美味和口感。

The noodles although quite thick, have a soft and flexible texture. You can use them for cooking noodle soup, cold noodle salad, or as a stir-fry noodle meal. Its adhesiveness and elasticity quality, makes it easy to complement or enhance the flavour of the other ingredients with which the udon noodles are being cooked with.

天氣熱不想花太多時間在厨房內，炒一大碟美味的烏冬，讓家人自助。在家的趁熱享用，有事要晚點回來的，冰箱裏可給保留一碟，多麼方便。

When the weather is too warm to spend a lot of time in the kitchen, why not cook a big plate of udon noodles to put on the table and let everybody help themselves. Whoever happens to be around can enjoy the noodles while they'er hot; for the late comers of the family, you can save them a plateful and keep it in the fridge; very convenienct.

肉片白菜炒烏冬
( 4 人份 )

材料：

• 烏冬麵 800g 根據包裝指示用沸水浸開、過冷水，瀝乾備用
• 瘦豬肉 400g 切薄片
• 五香豆腐干 2 塊切細條狀
• 白菜 ( 小棠菜 ) 4 棵洗淨每株中切開四瓣
• 新鮮香菇或蘑菇 200g 切片
• 紅燈籠椒 1 隻切幼條
• 葱 4 條切段
• 蒜頭 2 粒剁蓉
• 薑指頭大小刨碎
• 油 1 湯匙
• 鹽 ½ 茶匙
• 糖 ½ 茶匙
• 蠔油 2 湯匙
• 用乾鍋烘香的白芝麻 2 - 3 湯匙

肉片醃料：

• 海鮮醬 1 湯匙
• 豆瓣醬 1 湯匙
• 麻油 2  湯匙
• 生抽 ( 醬油 ) 1 茶匙
• 酒 1 湯匙
• 粟粉 1 茶匙

做法：

1. 燒紅不黏易潔平底鍋，下油 ½ 湯匙，把肉片單層排開並保持空間；如太擠逼的話可分两次下鍋。在鍋內把肉片煎至微焦然後反轉煎另一面也至微焦，將肉片鏟起。原鍋下豆腐干，因豆腐干本身有油，就在鍋內炒至熱透便可以；盛起同放肉片碟中。
2. 由這步驟開始，為了省時，我用两隻鍋；如不能的話，只用一隻也行。把烏冬麵加進剛炒完豆腐干的鍋去，加進 1 湯匙麻油把麵用筷子拌勻，轉中火把麵烘至熱透。
3. 另一隻鍋燒紅下油 ½ 湯匙，快手爆香葱段、薑和蒜蓉；加入紅椒、香菇和白菜同炒。下鹽、糖和蠔油把菜炒至 7 成熟左右；肉片與豆腐干加進與菜一起兜炒均勻，試味。期間不要忘記用筷子把麵條挑鬆拌熱。
4. 大深碟內，麵與菜肉傾入，用大夾子和筷子拌勻，隨意灑下芝麻，上桌。

請朋友們回家午餐時端上或帶去参加大食會等歡會，也很適合。

If you are inviting friends over for lunch; or need to take food to a party or a gathering, these stir-fried udon noodles with pork, pak choy and sliced fried bean curd are an ideal choice.