客家炒米粉
A bustling street food stall serves this classic Hakka dish: thin rice noodles stir-fried with crisp vegetables and savory soy sauce, a popular summer comfort food. The customer in stylish winter attire enjoys the hearty, yet light flavors of this traditional noodle dish.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
30 分钟 min
dried rice vermicelli
soaked in cold water for 20 minutes and drained
vegetable oil
divided
large eggs
lightly beaten
bean sprouts
carrot
julienned
chives
cut into 2-inch pieces
garlic
minced
soy sauce
dark soy sauce
for color
sugar
white pepper
salt
to taste
Heat 1 tablespoon of oil in a wok over high heat. Add beaten eggs and scramble until just set. Remove and set aside.
Add remaining oil to the wok. Stir-fry garlic until fragrant, then add carrot and bean sprouts. Cook for 1 minute.
Add the drained rice vermicelli, soy sauce, dark soy sauce, sugar, and white pepper. Toss well with chopsticks to combine and heat through.
Return the scrambled eggs to the wok, add chives, and stir-fry for another 30 seconds. Adjust seasoning with salt if needed. Serve immediately.
Cooking Tips