豬肉咖哩炒烏龍麵 Pork Curry Udon
下班不知道要吃什麼？來炒烏龍麵就對了！
今晚和大家分享超級好上手的豬肉咖哩炒烏龍麵，食譜所需的食材在超市都能一次買足，料理方式更是簡單的一鍋到底，完全符合下班肚子咕嚕咕嚕叫的心情，大家一起來試試吧！
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豬肉咖哩炒烏龍麵 Pork Curry Udon
下班不知道要吃什麼？來炒烏龍麵就對了！
今晚和大家分享超級好上手的豬肉咖哩炒烏龍麵，食譜所需的食材在超市都能一次買足，料理方式更是簡單的一鍋到底，完全符合下班肚子咕嚕咕嚕叫的心情，大家一起來試試吧！
往左滑觀賞完整教學影片
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食材｜1人份
梅花肉薄片-50g、蔥段-10g、洋蔥絲-30g、鴻喜菇-30g、烏龍麵(冷藏或冷凍皆可)-1份
調味
咖哩粉A-1茶匙、咖哩粉B-1湯匙、醬油-1湯匙、清酒-1湯匙、白砂糖-1茶匙、熱水-200ml、太白粉水-1湯匙(1茶匙太白粉+1湯匙清水)
步驟
(1) 將蔥段以小火油煎至金黃色澤，再放入肉片油煎至上色後，將蔥段及肉片起鍋備用。
(2) 同一油鍋，放入洋蔥絲及鴻禧菇，以中火拌炒至軟化，再放入1茶匙的咖哩粉拌勻。
(3) 倒入醬油、清酒、糖及熱水拌勻，以中火煮至沸騰。
(4) 放入油煎後的蔥段及肉片拌勻，轉小火煮2分鐘，再倒入太白粉水拌勻至醬汁濃稠。
(5) 放入烏龍麵，蓋上鍋蓋以小火悶煮至麵條鬆散(約3分鐘)，再將烏龍麵與醬汁拌勻即可。
食材備註：
冷凍的烏龍麵在料理前不需退冰，直接下鍋烹調即可。
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Ingredients
50g thinly sliced pork shoulder, 10g white part of green onion, 30g white beech mushroom, 1 serving frozen udon
Seasoning
1tsp curry powder, 1tbsp curry powder, 1 tbsp soy sauce, 1 tbsp sake, 1 tsp sugar, 200ml warm water, 1 tbsp potato starch slurry (1 tsp potato starch mix well with 1 tbsp water)
Instructions
(1) Heat a pan over low heat, add some cooking oil, add the white part of green onion and pan fry until golden brown. Add the thinly sliced pork shoulder and pan fry until cooked, then lift the green onion and sliced pork out of the pan.
(2) In the same pan, add onion and brown beech mushroom, stir fry over medium heat until soft, add 1 tsp curry powder and stir well.
(3) Add soy sauce, sake, sugar and warm water, then mix well, cook over medium heat until boiling.
(4) Add the onion and sliced pork, stir well, then cook over low heat for 2 minutes, add potato starch slurry and mix well until the sauce became thicken.
(5) Add udon, cover the pot to simmer the udon over low heat until soft, around 3 minutes, then mix well with curry sauce. Enjoy!
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