If you go to any Hong Kong or Cantonese-style restaurant for lunch, in addition to the popular dim sum dishes the four other favourites are surely Dry-Fried Beef Ho Fun, Shredded pork with Crispy Noodles, Singapore Style Fried Vermicelli, and Yangzhou Fried rice.
如果你去一間港式 (或是粤式) 茶樓酒家吃午餐或下午茶，除了點心之外，最受歡迎的四款炒粉麵飯必是乾炒牛河、肉絲炒麵、星洲炒米和楊州炒飯了。這四款充满傳統港式風味的地道菜式 「四大天王」，伴着每一代人的成長，也是我們在吃素前，每次去茶樓必點的食品之一。
( for the Chinese translation please scroll down
中文翻譯文字在下方)
These four local dishes are full of traditional Hong Kong flavours, and are honoured as the “Four Heavenly Kings” in Cantonese cuisine culture in Hong Kong. The recipes have been passed down for generations, with people growing up enjoying these dishes all over the world. They are a must-order for many people visiting a Cantonese restaurant, and before we became vegans we were no exception.
My two children have loved these dishes ever since they were young. Now that they’re adults, whenever they’re home I love to prepare the delicious foods that they miss for them and their partners. It gives me the motivation to adapt classic dishes into a vegan option. The main goal for me is to preserve the nostalgic appearance and spirit of each dish, whilst promoting an updated attractive, healthy vegan version, putting an emphasis on quality, flavour and presentation.
Of the “Four Heavenly Kings”, the stand-out for young and old alike has got to be ‘Shredded pork with Crispy Noodles’. Today I’m going to share with you how to make this impressive ‘Crispy Noodles with Vegan Shredded Pork’ so you can enjoy it at home.
The ‘Shredded pork with crispy noodles’ dish originates from a popular snack meal “Liang mian huang — 兩面黄 golden on both sides” in Suzhou and Shanghai, China. It became a famous Hong Kong dish during the middle of the last century, when visiting businessmen from Shanghai relocated to the south missed the foods of their hometown. Catering to their tastes, Cantonese chefs evolved a version of the now popular Hong Kong-style fried noodles with shredded pork. The rest as they say, is history.
Liang mian huang is actually wok-fried noodles. The surface layer of the noodles is crispy, but the inside is still soft. They are then topped with freshly fried vegetables, meat and sauce. The hot gravy slowly drips down into the slightly charred noodles, melding with the flavour of the tender fried meat, vegetables and mushrooms. Every mouthful is full of different textures and scrumptious flavours.
Now let’s have a look at how to make this vegan version of the flavourful “Shredded Pork” crispy noodles".
( for the Chinese translation please scroll down
中文翻譯文字在下方)
我家两位小孩 — 現在已長大成人，從小也深愛上了這些美食。他們每次回家，我都想為兄妹俩及他們的伴侣泡製他們懷念的一切美味菜式。這也是給予我努力嘗試，希望將大部分的經典美食演變成為素菜的動力。大前題是，要盡量保持每道菜式的精彩形神，而以健康且色、香、味掛帥的純素恣態登塲！
至於這「四大天王」的炒粉麵飯之中，最老幼咸宜的當要選肉絲炒麵了。今天我便與大家分享一下如何做最好吃最健康的「素肉絲炒麵」。讓每位用心為家人孩子們做飯弄吃的爸媽們可以随時随地大顯身手！
肉絲炒麵常見於香港的酒樓、茶餐廳和大牌檔。這道麵食卻源自中國蘇州及上海的两面黄。全因當年上海商賈南來，懷念家鄉美食，廣東廚師為迎合他們口味，遂演變出煎麵版的港式肉絲炒麵來。
兩面黃其實是煎麵，將煮過的麵條放鑊中煎，小火產生的鑊氣，慢慢將麵的兩面煎得金黃發脆，故稱兩面黃，其表層酥脆，但內層仍是軟滑的。然後淋上現炒的菜、肉和汁料。香熱的芡汁緩緩滲透在焦香的麵條上，麵條的脆、軟，加上肉菜和香菇炒出來的美味，每一口都飽含不同的質感和香濃滋味。
現在就讓我們來看看最健康美味的素肉絲炒麵是怎樣做的。
( 中文食譜在下方 For the Chinese recipe please scroll down)
Crispy Noodles with Vegan Shredded Pork
Ingredients
( serves 2 - 4 )
200g dried wheat Chow Mein noodles (vegan, without eggs)
100g carrot
150g beansprouts
125g fresh shiitake mushrooms
125g white shimeji mushrooms ( can be substituted with bamboo shoots or fine beans )
½ Chinese cabbage
Large bundle coriander
4 slices ginger
200g homemade kao fu (can be substituted with beancurd)
How to make Kao Fu video and recipe is here 👈
Seasoning for the noodles :
1 tsp light soy sauce
1 tbsp sesame oil
1 tbsp oil
Seasoning for the kao fu :
¼ tsp salt
½ tsp ground white pepper
½ tsp five spice powder
½ tsp sugar
½ tsp mushroom seasoning
1 tbsp wine
1 tsp light soy sauce
1 tbsp vegan oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp oil
3 tbsp corn flour
Stir-fry sauce :
½ tsp salt
½ tsp ground white pepper
½ tsp sugar
½ tsp mushroom seasoning
1 tbsp wine
1 tbsp vegan oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
250 ml - 400ml
Cornstarch slurry :
1 tbsp corn flour
1 tbsp water
Method :
1 Dice the ginger, julienne the carrots. Slice the fresh mushrooms, cut off bottom parts of the white shimeji mushrooms and separate them, rinse and use a salad spinner to remove excess water. Wash the bean sprouts with water and rub the mung bean skins off, also using a salad spinner to remove excess water.
2 Cut the white stems and green leaves of the Chinese cabbage separately and put to one side. Slice the kao fu into thin strips and put in a large bowl, add in the kao fu seasoning and mix well.
Then stir in the 3tbsp corn flour to coat each piece evenly.
3 Soak the noodles in boiling water (after turning off the heat) for 3 - 5 minutes until it can be loosened with chopsticks or tongs completely, soft but not mushy. Take the noodles out and drain till dry (no need to rinse with cold water). Empty the noodles in a dry large bowl, add the seasoning for the noodles while they are still slightly warm, mix well.
4 Put the stir-fry sauce seasoning into a small bowl and mix well. Also mix the cornflour and water into a small bowl to become the cornstarch slurry and set aside.
5 Heat a wok over medium-high heat, add 2 tablespoons oil and swirl it around, put the noodles into the wok to form a thick disc shape. Fry one side for 10 minutes. Use a silicone spatula to scrape the bottom to prevent the noodles from sticking. Lift the wok up to swirl the noodle disc around to absorb the oil and heat evenly. Check the golden colour of bottom of the noodles from time to time, and lower or increase the heat if necessary.
6 After frying one side for 10 minutes till it is golden and crispy, carefully flip (or turn over with a spatula) the noodle disc to the other side, add a tablespoon of oil around the edge, and fry the other side for about 8 minutes using the same method as before until golden and crispy.
7 Empty the noodle disc on a large plate, use clean scissors to cut it into portions for easier separating and sharing later.
8 Heat a non - stick flat pan over medium heat, add 2 tablespoon of oil to lubricate the pan, then pour out half the oil, and fry the kao fu until golden brown on each side to become the “shredded pork”. If some of the shreds are too thick, you can use scissors to cut them into thinner pieces.
9 Wipe clean the wok which the noodles were fried, heat it over medium heat, add 1 tablespoon of oil, add the diced ginger and stir-fry until fragrant, then add shredded carrots and cabbage stems one after another and stir-fry for a little while; add the mushrooms and bean sprouts and stir-fry them together. Put in the white shimeji mushrooms and cabbage leaves, stir-fry them all together for a short while, pour in the stir-fry sauce and fry everything evenly.
10 Empty the kao fu into the wok and stir-fry with the vegetables until soft. Add a cup of water and bring it to simmer over medium heat. Then turn to low heat to allow the cornstarch in the kao fu to gelatinise and thicken the sauce slightly. Add about another 1/2 cup water until there is enough sauce to simmer slightly around the edges of the wok. Add in the chopped corianders, then stir in some of the corn starch slurry and combine until the sauce is thick and smooth. Turn off the heat and taste to season.
11 Carefully pour and arrange the fried "shredded pork” stir-fry onto the fried noodles, and there you have it! A healthier and delicious vegan version of "Shredded Pork Fried Crispy Noodles" is easily completed!
材料
( 2 - 4 人份)
炒麵用的純素乾幼麵 (或稱炒底麵) 200g
紅蘿蔔 100g
芽菜150g
鮮香菇 125g
白玉菇 125g (也可以用香筍切絲或四季豆等代替)
大白菜半顆
香菜一大束
薑 4 片
拌麵醬油 :
生抽 1 小匙
麻油 1 大匙
油 1 大匙
烤麩調味料 :
鹽 ¼ 小匙
白胡椒粉 ½ 小匙
五香粉 ½ 小匙
糖 ½ 小匙
香菇調味粉 ¼ 小匙
酒 1 大匙
生抽 1 小匙
素蠔油 1 大匙
麻油 1 大匙
油 1 大匙
玉米粉 3 大匙
炒醬 :
鹽 ½ 小匙
白胡椒粉 ½ 小匙
糖 ½ 小匙
香菇調味粉 ½ 小匙
酒 1 tbsp
素蠔油 1 tbsp
生抽 1 大匙
麻油 1 大匙
水 250 - 400ml
埋芡：
玉米粉 1 大匙
水 1 大匙
做法 :
1 薑切末，紅蘿蔔切絲， 鮮香菇切片， 白肉菇切去底部，分開，冲洗後用沙拉旋轉器除去多餘的水份。芽菜用水洗擦掉綠豆皮，也放進沙拉旋轉器除去多餘的水份。把大白菜白色莖部和綠色葉子的部分切開。
2 乾炒底麵用沸水浸泡 (不用開火) 3 - 5 分鐘至用筷子或夾鉗能挑鬆，軟散但不綿爛，取起瀝乾 (不用冲冷水)，把瀝乾但仍稍暖的麵倒進大盆中，加入拌麵醬油拌匀。
3 將烤麩切幼條後放進深盤子中，用烤麩調味料拌匀。然後加進 3 大匙玉米粉，把每段素肉絲都均匀裏上粉。
4 把炒醬調味料放進小碗中拌匀。將生粉和水也在一小碗中拌匀備用。
5 炒鍋用中大火燒熱，下油 2 大匙，在鍋中旋開，把麵放進鍋中像餅型，首先將一面煎 10 分鐘。期間用矽膠鍋鏟在底部鏟動以防黏底，並提起鍋子把麵餅在鍋中旋轉以均匀吸收油量和受熱平均。不時檢查麵餅底部的金黄程度，需要時降低或提高火力。
6 當一邊煎 10 分鐘至满意的金黄香脆程度後，小心把麵餅抛轉 ( 或鏟轉) 至另一面，從邊緣下一大匙油，把另一邊也用之前的方法煎 8 分鐘左右至金黄。
7 將麵餅倒在一個大盤子上，用乾淨的剪刀將麵餅剪開，以便稍後易於取起分享。
8 中火熱平底鍋，下油 2 大匙以潤滑鍋子，然後倒出一半的油，把烤麩放進煎至每面金黄，成為素肉絲。如果之前切得太粗的肉絲可以用剪刀剪幼一點，盛起備用。
9 把剛才煎麵的炒鍋抹净，中火燒熱，下油 1 大匙，放進薑末炒香，先後下红蘿蔔絲、大白菜莖部兜炒一會，下芽菜和香菇一起約略翻炒，加進白玉菇和大白菜的葉，全部一起兜炒片刻，下炒醬翻炒均匀。
10 加入烤麩拌炒至軟，先下一杯水繼續以中火煮開後，轉小火，讓煎過烤麩中的玉米粉糊化，使湯汁稍變濃稠，再下半杯左右的水，煮開至仍有足够湯汁在鍋邊微沸，下香菜，少許生粉水推拌至芡汁濃稠潤滑適中，關火，試味。
11 把炒好的「肉絲」菜料小心倒在煎好的麵餅上，一道健康美味素食版的 「肉絲炒麵」便輕鬆地完成了！
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