厨房里的快乐40 - 台湾炒米粉 (plus English Version)

记得我刚到美国，每次当我去台湾人开的中餐厅，我一直会要这个菜. 但我自己煮它从来没有成功，有时太软，有时太干.直到有一次我邀请我的一台湾朋友来我的厨房，教我做成功.

原料：新竹米粉1包（10oz），鸡肉，猪肉半磅切成丝，包菜（高丽菜）半磅，broccoli半磅，胡萝卜一根切成丝。

调料：生抽2-1/2匙，料酒1匙，淀粉1茶匙，盐1匙.

做法：

1.米粉提前20-30分钟用冷水泡软，但不用泡太久，也不要有热水泡。
2.肉用生抽1/2匙，料酒1/2匙，淀粉1茶匙，拌均匀后，腌制15分钟。
3.锅内热加1匙油，放入鸡或猪肉丝炒至熟，起锅备用。
4.锅内加入一碗高汤或水，放入所有的素菜略煮备用。（1-2分钟）
5.开中火，锅内放2匙油，放入米粉用筷子夹住翻炒。这时是将油coating在米粉上。再加2匙生抽翻炒均匀。
6.最后倒入熟的肉丝和素菜和高汤，煮1-2分钟后再翻炒均匀即可。



Materials:
10 oz (1 pack) rice noodles;
½ lb chicken or pork meat boneless and skinless;
½ lb Chinese cabbages, ½ lb broccoli, and 1 piece of

Ingredients:

1/2 cup soup or water,
1 tblsp sugar,
1 tblsp soy sauce, 1/2 tblsp cooking wine, 1/2 teasp corn starch,
2 tblsp salt,
3 green onions, white part only, cut into 1 inch shreds,
3 tblsp vegetable oil,
3 slices of ginger,

Direction:
1. Place rice noodles in a large bowl. Cover with water; soak 20-30 minutes. Drain noodles. Set aside.
2. Cut chicken or pork into 1/2" strips. Combine 1/2 tblsp soy sauce, 1/2 tblsp cooking wine, 1/2 teasp corn starch,3 green onions,ginger, and 1 tblsp salt in a small bowl marinated 15 mins.
3. Heat a wok over medium-high heat. Add 1 tblsp vegetable oil and heat. Add chicken or pork meat stir-fry until almost cooked, about 1-2 minutes. set it aside.
4. Add 1/2 cup water and increase heat, steam all vegetables about 2 mins. set aside.
5. Add 1 tblsp vegetable oil and heat wok at medium- high, add drained noodles. Use chopstick and quick stir until the oil coating on the noodle. Add 1 tblsp soy sauce, mixed very well.
6. Finally mix cooked meat and vegetables with noodle together well, done.