🇭🇰 𝙎𝙝𝙧𝙚𝙙𝙙𝙚𝙙 𝙋𝙤𝙧𝙠 𝙋𝙖𝙣-𝙁𝙧𝙞𝙚𝙙 𝘾𝙧𝙞𝙨𝙥𝙮 𝙉𝙤𝙤𝙙𝙡𝙚𝙨
我個仔勁鍾意食下面堆煎麵😍但係弊咗佢唔鍾意啲汁😂因為有好多蔥😂所以我喺屋企整佢可以淨係食煎麵😂自己整其實勁簡單，記住要買全蛋麵！然後再滰乾水份，加少少生抽上味，兩邊鋪平慢火每邊煎至金黃色！再配埋個汁，外脆內軟超好食💖
材料: (2人用)
全蛋麵2 個（最好買茶餐廳專用嘅生麵，爽口唔易爛）
豬肉絲 150g
芽菜50g
韭黃 50g（切段)
冬菇 5隻（浸軟切絲)
蒽段 適量
肉絲醃料:
生抽 1湯匙，紹興酒 1/2 茶匙，生粉1 茶匙，胡椒粉和麻油少許
芡汁調味料:
雞湯 200ml，生抽 1 湯匙，老抽1 茶匙，糖 1/2 茶匙
生粉水:
生粉 1.5 湯匙 + 水 2 湯匙（拌勻備用）
做法:
- 豬肉絲加入醃料醃10分鐘！韭黃切段、銀芽洗淨瀝乾、冬菇浸軟切絲！
2.大火用滾水煮麵餅至散開，大約1分鐘！之後立即隔去水份備用！ - 熱鍋下油，輕輕將麵餅鋪上！可以視乎平底鑊嘅尺寸，有需要可以分開兩次煎～每邊細火煎5分鐘，見到金黃色就OK～煎嘅時候千祈唔好郁嚟郁去！煎好的麵餅放在碟上！
- 用油爆香豬肉絲和冬菇絲，然後再加入蒽段，韭菜和芽菜！炒勻！之後便可以倒入芡汁材料煮5分鐘！然後最後倒入生粉水埋芡～慢慢推開至個汁厚身！將個汁倒響面上就得！
## Ingredients (2 servings)
– Egg noodles: 2 portions (fresh, springy)
– Shredded pork: 150 g
– Bean sprouts: 50 g
– Chinese chives (韭黃): 50 g (cut)
– Shiitake mushrooms: 5 (soaked soft, shredded)
– 蒽段 (am segments/preserved mustard): to taste
**Marinate pork:** light soy sauce 1 tbsp, Shaoxing wine 1/2 tsp, cornstarch 1 tsp, pepper + sesame oil
**Sauce:** chicken stock 200 ml, light soy 1 tbsp, dark soy 1 tsp, sugar 1/2 tsp
**Cornstarch slurry:** cornstarch 1.5 tbsp + water 2 tbsp
## Steps
1. Marinate pork 10 min; prep veggies/mushrooms.
2. Boil noodles ~1 min until loosened; drain immediately.
3. Pan-fry noodles in oil on low heat ~5 min per side until golden; don’t keep moving.
4. Stir-fry pork + mushrooms, then add 蒽段, chives, bean sprouts.
5. Add sauce, simmer 5 min, then thicken with cornstarch slurry until glossy. Pour over noodles.
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